Recipe for My Best Italian Spaghetti Sauce


1 lb hot italian sausage
4 tablespoon cooking oil
2 cloves garlic, minced or 1/4 tsp. g; arlic powder
2 (28 oz.) cans tomatoes
2 (6 oz.) cans tomato paste
1 cup water
1 teaspoon sugar
1/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon salt
1/2 teaspoon fennel seed
1 teaspoon oregano
3 bay leaves
1 teaspoon basil
2 teaspoon dried parsley flakes -meatballs:--
3/4 lb ground beef
1/4 lb ground pork
1/3 cup dried bread crumbs
4 tablespoon parmesan cheese
3 eggs
1 1/2 teaspoon dried parsley flakes
1 tablespoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
3 tablespoon tomatoes


Brown sausage in oil. Add garlic and tomatoes and cook slowly, uncovered 1 to 1 1/2 hours. Add remaining ingredients. Cover and simmer 2 to 2 1/2 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.

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