Ingredients
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1 medium onion, chopped
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1 tablespoon olive oil
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italian seasoning
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2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, chopped
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2 (28 ounce) cans Italian-style tomato sauce
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1/8 cup red wine
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1 cup fennel head, chopped
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1 teaspoon fennel seed
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garlic salt
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pepper
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salt
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sugar
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2 lbs ground chuck
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1/2 lb Italian sausage
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fennel seed
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1 small onion, finely chopped
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1 cup breadcrumbs
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2 eggs
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1 (16 ounce) box thin spaghetti
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1/2 tablespoon garlic clove, chopped
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1 teaspoon garlic clove, minced
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1 (6 ounce) can Italian-style tomato paste
Instructions
- Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
- Roll into balls and bake at 350 degrees until done (about 20 minutes).
- Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
- Add the meatballs when they're done baking.
- Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
- Serve over spaghetti noodles.