Name: Sauce with Meatballs and Italian Sausage
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

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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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