Recipe - Sauce With Meatballs And Italian Sausage

SAUCE
5 pound Italian plum tomatoes
peeled, coarsely chopped
1 lg Onion; minced
4 Garlic cloves; minced
One fourth cup Fresh Italian parsley
chopped
One fourth cup Fresh basil; chopped
2 tablespoon Fresh oregano; chopped
One half cup Dry red wine
1 teaspoon Sugar
1 tablespoon Salt; or to taste
1 teaspoon Hungarian paprika
2 Bay leaves
4 ounce Fresh mushrooms; cut or sliced up
6 ounce Italian tomato paste
6 ounce ;Water

SAUSAGE
2 pound Italian sausage
hot, sweet or mixed
3 tablespoon Olive oil

MEATBALLS
1 pound Lean ground beef
1 md Onion; minced fine
2 Garlic cloves; minced
One fourth cup Parmesan cheese; grated
1 Egg; beaten
2 tablespoon Fresh parsley; chopped
2 tablespoon Fresh basil; chopped
2 tablespoon Fresh oregano; chopped
1 teaspoon Salt; or to taste
1 tablespoon Hungarian paprika
4 tablespoon Olive oil

Begin simmering tomatoes in a 6qt. stockpot. Cut sausage into 2" lengths,
brown well in 3 tb. olive oil, and add to tomatoes.

Combine all meatball ingredients (except oil), form into 1" balls, brown in
olive oil in a large skillet, and add to tomatoes. In the same skillet,
saute onions and garlic until soft. Add all other herbs listed for the
sauce. Add tomato paste and water and simmer for about 10 minutes, until
of a fairly thick consistency. Empty contents of skillet into tomatoes, and
cook uncovered on very low heat for about 4 hours. Stir frequently to
prevent sticking.

Serve over rigatoni or spaghetti.

Cathy's note: Remove bay leaves when through cooking.

The editors wrote: "Since you're most likely to make this dish in the cold
months, you might want to substitute 1 to 1 One half tb. of dried herbs for the
fresh ones listed here."

Recipe from Carla Hume of Thurmond, NC in "Great Spaghetti Sauce Cookoff"
article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
77. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini