HEARTY SPAGHETTI SAUCE

By curly

Ingredients

• MEATBALLS:
• 1 egg
• 1/4 cup milk
• 1 cup soft bread crumbs
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp minced fresh parsley
• 1 pound ground beef
• SAUCE:
• 1 pound Italian sausage links, cut into 2-inch pieces
• 1 large onion, chopped
• 2 cans (28 oz ea) plum or whole tomatoes, drained and diced
• 2 cans (8 oz ea) tomato sauce
• 1 can (14.5 oz) beef broth
• 1 can (6 oz) tomato paste
• 2 garlic cloves, minced
• 2 tsps each dried basil, oregano and parsley flakes
• 2 tsps sugar
• Salt and pepper to taste
• Hot cooked spaghetti
• Grated Parmesan cheese

Preparation

Step 1

In a bowl, combine first 6 ingredients. Crumble beef over mixture; mix well.

Shape into eight meatballs.

Cook in a Dutch oven over medium heat until no longer pink; drain and set meatballs aside.

In the same pan, cook sausage and onion until tender; drain.

Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings.

Add meatballs stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.