There’s something deeply comforting about a pot of red sauce simmering away or a homemade meatloaf coming out of the oven. When cooking gluten-free, however, finding the right substitutions can sometimes feel overwhelming.

The good news is that there are many excellent gluten-free breadcrumb products available today. One of my favorite alternatives, though, is surprisingly simple: ground almonds. Unless you’re dealing with a nut allergy, ground almonds make an exceptional substitute for breadcrumbs, especially in meatballs and the proverbial meatloaf. They add a subtle richness while helping retain moisture, resulting in a tender, flavorful dish.

Speaking of meatloaf, I’ve never been much of a ketchup-on-top person. Instead, I prefer to lay thick slices of bacon across the top before baking. As the bacon crisps, it creates a deliciously smoky crust while infusing the meatloaf with incredible flavor. Combined with the moisture from the ground almonds, it makes for a meatloaf that’s anything but ordinary.

For years, I’ve also been making my red sauce with uncooked meatballs simmering directly in the sauce. This slow-cooking method can take up to six hours at 300 degrees, but the results are worth every minute. As the pork, beef, and seasonings slowly release their flavors into the sauce, they create a richness that’s hard to describe. As the Italians would say, Magnifico!

Every 90 minutes or so, gently turn the meatballs to circulate the flavors evenly throughout the sauce. You’ll notice flavorful oils rising to the surface as the meat cooks. Stir them back into the sauce as you rotate the meatballs. Once everything is finished cooking, refrigerate the sauce overnight. The fat will solidify on top, making it easy to remove before reheating and serving.

Pair it with a loaf of good Italian bread and, if you enjoy a glass of wine, a wonderful Chianti. As for pasta, my current favorite is De Cecco. When shopping, I always look for one simple phrase on the package: Made in Italy.

One of the things I love most about cooking in bulk is the gift it gives you later. A large batch of red sauce or meatballs can be divided into smaller portions and tucked away in the freezer, ready for those hectic fall and winter evenings when hockey, gymnastics, dance, or life’s endless commitments keep everyone running until late.

Even now, years after raising four hockey players, I still appreciate pulling a container of homemade sauce or meatballs from the freezer after a long day. Within minutes, dinner is on the table—warm, comforting, and filled with memories. Sometimes the simplest meals are the ones that nourish us the most.