The eating kind, not the watching kind. Today I make my righteous marinara and meatballs. It’s pretty much an all-day thing, but is the best pasta sauce/meatball sandwich material evah. Starts with grinding up (twice) a beef chuck roast and adding sweet Italian sausage to it for the meatball base and goes from there. My mouth is watering already and the end result is hours away. Nomnomnom, people.
Ok, you’re making even me hungry, and I far prefer creamy sauces to tomato ones. Yum! You should post pics 
Picture: Crusty baguette, split almost in two lenghtwise. Sliced up tennis-ball sized meatballs. Ladle on the marinara sauce that smells like ambrosia. Top with slices of mozarella, shove it under the broiler for a few minutes until the cheese is melty, bubbly and starting to brown. Serve with salt, pepper and a side of pepperoncini. And a beer. Then lick the sauce off your elbows, wrists and fingers.