ingredients

  • For the Meatballs:
  • 1 egg
  • 1/4 cup milk
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon minced fresh parsley
  • 1 pound ground beef
  • For the Sauce:
  • 1 pound Italian sausage links, cut into 2-inch pieces
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 cans (28 ounces each) plum or whole tomatoes, drained and diced
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (14 1/2 ounces) beef broth
  • 1 can (6 ounces) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons each dried basil, oregano and parsley flakes
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • Hot cooked spaghetti
  • Grated Parmesan cheese

directions

In a bowl, combine the first six ingredients. Add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside.

In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain.

Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.

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Recipe reprinted by permission of RDA Enthusiast Brands, LLC – © 2014. All rights reserved.

RecID 4990

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