511404 my best italian spaghetti sauce

Yield: 1 servings

Measure Ingredient
1 pounds Hot Italian sausage
4 tablespoons Cooking oil
2 Cloves garlic, minced or 1/4 tsp. garlic powder
2 (28 oz.) cans tomatoes
2 (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 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 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

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