Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Hot Italian sausage |
| 4 tablespoons | Cooking oil |
| 2 \N | Cloves garlic, minced or 1/4 tsp. garlic powder |
| 2 \N | (28 oz.) cans tomatoes |
| 2 \N | (6 oz.) cans tomato paste |
| 1 cup | Water |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Cinnamon |
| 1 teaspoon | Pepper |
| 1 tablespoon | Salt |
| ½ teaspoon | Fennel seed |
| 1 teaspoon | Oregano |
| 3 \N | Bay leaves |
| 1 teaspoon | Basil |
| 2 teaspoons | Dried parsley flakes MEATBALLS:-- |
| ¾ pounds | Ground beef |
| ¼ pounds | Ground pork |
| ⅓ cup | Dried bread crumbs |
| 4 tablespoons | Parmesan cheese |
| 3 \N | Eggs |
| 1½ teaspoon | Dried parsley flakes |
| 1 tablespoon | Salt |
| 1 teaspoon | Pepper |
| ⅛ teaspoon | Garlic powder |
| 3 tablespoons | Tomatoes |
Brown sausage in oil. Add garlic and tomatoes and cook slowly, uncovered 1 to 1½ hours. Add remaining ingredients. Cover and simmer 2 to 2 ½ hours. Add meatballs last hour of cooking.
MEATBALLS Place meat in bowl. Add all ingredients at once and mix thoroughly. Roll into balls and fry in hot fat in skillet until lightly browned. After adding to sauce, don't stir for first 20 minutes.
This sauce freezes well.
Submitted By BARRY WEINSTEIN On 03-18-95