Spaghetti with Italian Sausage Meat Balls -
1/2 Onion Diced
1 TBSP Olive Oil
2 TBSP of Diced Green Pepper
1 lb of Ground Mild Italian Sausage "I put 1/3 into the sauce, and make meatballs out of the other 2/3's."
1 16 oz Can of Tomato Sauce "No Salt Added"
2 14oz Cans of Diced Tomatoes "No Salt Added"
1 14oz Can of Italian Diced Tomatoes
2 TBSP of Tomato Paste
1/4 cup of Chicken Broth or red wine
1 can water
4 TBSP of Fresh fine chopped Parsley "or about 2 TBSP Dried"
1/2 tsp Dried Oregano
2 tsp Dried Basil "or 1 TBSP Fresh"
1/4 tsp Fresh Cracked Black Pepper
1/2 tsp Salt
2 tsp Sugar
4 Small or 2 Large garlic cloves smashed and chopped small
1 Bay Leaf
1/4 tsp Crushed Red Pepper
Directions: In a Dutch oven or large sauce pan, place 1 TBSP of Olive Oil over medium heat. Once warmed add diced onions, and green peppers. When the diced onions become soft, about 2 minutes, add 1/3 of the italian sausage, and cook until no longer pink. Now add sauce, diced tomatoes, paste, chicken broth, and water. Stir those ingredients together, and then add parsley, oregano, basil, pepper, salt, sugar, garlic, bay leaf, and crushed red pepper. Stir all the ingredients together, and bring to a boil. Once the sauce begins to boil cover and reduce heat to simmer for at least 2 hours, I cook for about 5 hours.
This will make approx. 7 cups of sauce, I freeze my extra in Ziploc freezer bags.
Meatballs: Use the Italian Sausage we set aside earlier for this. Place the Sausage into a small mixing bowl, add 1 and 1/2 TBSP's of bread crumbs, 1 tsp fresh parsley, pinch black pepper, 1/2 tsp garlic powder, and 1 TBSP shredded parmesan cheese; mix together well roll into 1 1/2 inch balls and fry in a hot frying pan. I put them into my sauce about 1 1/2 hour before its done.