God declares to us that Jesus Christ, who once had His side pierced, today has His heart open, as it were, that we may have assurance of the love that He bears us; that as He once had His arms fastened to the cross, now He has them wide open to draw us to Himself; and that as once He shed his blood, so today He wishes us to be plunged within it. So, when God invites us so sweetly and Jesus Christ sets before us the fruit of His death and passion...let us all come to take our stand with our Lord Jesus Christ.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian	Meats, Italian, Sauces	6	Servings

INGREDIENTS

5	lb	Italian plum tomatoes peeled, coarsely chopped
1	lg	Onion; minced
4		Garlic cloves; minced
1/4	c	Fresh Italian parsley chopped
1/4	c	Fresh basil; chopped
2	tb	Fresh oregano; chopped
1/2	c	Dry red wine
1	ts	Sugar
1	tb	Salt; or to taste
1	ts	Hungarian paprika
2		Bay leaves
4	oz	Fresh mushrooms; sliced
6	oz	Italian tomato paste
6	oz	;Water
2	lb	Italian sausage hot, sweet or mixed
3	tb	Olive oil
1	lb	Lean ground beef
1	md	Onion; minced fine
2		Garlic cloves; minced
1/4	c	Parmesan cheese; grated
1		Egg; beaten
2	tb	Fresh parsley; chopped
2	tb	Fresh basil; chopped
2	tb	Fresh oregano; chopped
1	ts	Salt; or to taste
1	tb	Hungarian paprika
4	tb	Olive oil

INSTRUCTIONS

SAUCE
SAUSAGE
MEATBALLS
Begin simmering tomatoes in a 6-qt. 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 1/2 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

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