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INGREDIENTS:

  • Meatballs:
  • 1 Egg
  • 1 or 2 cloves garlic, minced
  • 1/4 c. grated Parmesan cheese
  • 1 c. fine breadcrumbs
  • 1 tsp. salt
  • 1 tsp. parsley
  • 1/2 c. water
  • 3 lbs. ground beef
  • .
  • Sauce:
  • 3 tbsp. olive oil
  • 2 lbs. Italian Sausage (1/2 mild & 1/2 hot)
  • 2 cloves garlic, minced
  • 3 cans (6 oz.) tomato paste
  • 3 cans (28 oz.) Italian peeled tomatoes, cut-up
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. basil
  • 1 tbsp. parsley
  • 1 tbsp sugar
  • 1 tbsp. oregano
  • 2 tbsp. grated Parmesan cheese

PREPARATION:

Make meatballs: Beat egg in large bowl. Stir in meatball ingredients, except beef. Add beef and mix to combine. Shape into small balls. Set aside.

Heat oil in Dutch oven. Add sausages (casings removed and cut into 1-inch pieces), garlic and cook stirring with a fork to break up sausage, until it loses its pink color and garlic is tender.

Drain excess fat. Stir in remaining ingredients and bring to a boil. Add meatballs and simmer over very low heat, stirring frequently, for 2 to 3 hours. Wonderful over any type pasta or use as sauce for lasagna. Make this for a crowd, or freeze the sauce in batches.