Sunday, January 15, 2012

Sunday Spaghetti, Meatball & Sausage Dinner

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I found this recipe some newspaper a while ago and I halved it and it still made a large batch.  Enough to feed my family for supper one night, leftovers the next day and I froze the rest of the sauce for another meal.  This was so simple and delicious.  This could be your new go-to spaghetti  meal.  The only catch is that it simmers for about 3 to 4 hours.  So you almost need a Sunday afternoon to simmer it and have it for supper.  We like lots of meat in our spaghetti so I used a 1 pound package of hamburger to make the meatballs.  You could easily cut the hamburger/meatball mixture in half in you want less, but it was great with the whole pound.  I could've used a whole pound of the sweet Italian sausage too.  Hope you enjoy it as much as we did!

Sunday Spaghetti, Meatball & Sausage Dinner

4 tablespoons canola oil
1 large onion, diced
1 tablespoon basil (you can use fresh, just use 2 tablespoons)
4 teaspoons minced garlic
1 tablespoon oregano
1 28-ounce can plum tomatoes
1 14-ounce can plum tomatoes
1 28-ounce can crushed tomatoes
1 14-ounce can crushed tomatoes
3 teaspoons sugar
1 teaspoon salt
1/2 pound sweet Italian sausage links (I found these in a bag by the frozen meatballs in my local grocery store)
1 pound hamburger
3/4 cup Italian style bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
spaghetti noodles

Heat oil in large pot then add onion and saute for about 3 minutes.  Add basil, garlic and oregano and saute one minute more.  Add tomatoes, sugar and salt.  Bring sauce to a boil and reduce heat.  While you are waiting for the sauce to boil slice up the sausage links.  In a bowl combine hamburger, bread crumbs, Parmesan cheese and eggs then form into meatballs.  After sauce comes to a boil add sausage and meatballs (yes raw) to sauce and simmer for about 3 to 4 hours stirring occasionally to make sure nothing sticks to the pot.
Cook desired amount of spaghetti noodles for your meal and serve sauce over noodles with some fresh Parmesan cheese on top.

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