Ingredients

Instructions

  1. Mix together with wet hands the ground beef, ground pork, bread crumbs, cheese, garlic powder, 2 tablespoons parsley, black pepper and onion powder into a large mixing bowl.
  2. Shape into meatballs.
  3. Heat olive oil in a large dutch oven or large pot; brown the meatballs 1/2 at a time in the hot oil, removing them to drain as they brown and adding the rest until all are browned; set aside.
  4. Add the onion and garlic to the oil left in the pan.
  5. Add Italian sausage (bulk or casings removed from links and crumbled) to the onions and garlic; sauté until veggies are tender and sausage is browned; drain any fat left in the pan.
  6. Add the tomato sauce, diced tomatoes, and tomato paste to the sausage mixture.
  7. Add the browned meatballs.
  8. Rinse the tomato sauce cans with the water and add to the tomato sauce.
  9. Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
  10. Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
  11. Simmer 3 to 5 hours, stirring occasionally.
  12. Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
  13. Add the sliced mushrooms and red pepper flakes 1 hour before serving if desired.
  14. Serve over hot, cooked and drained spaghetti.
  15. Sauce can be frozen. Place in freezer containers or freezer bags for another meal.