Meatballs and Sausage with Chianti Sauce

This is my recipe that I've been making all my cooking life years!!!! I'm pretty proud of it too. Give it a try, you'll love it.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• For the Sauce

• 2 (28 ounce) cans whole tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2  cloves garlic, minced
• 1⁄2 medium onion, minced
• 1  tablespoon  italian seasoning
• 1  tablespoon oregano
• 1  teaspoon rosemary
• 1  teaspoon thyme
• 1  teaspoon marjoram
• 1  teaspoon salt
• 1  bay leaf
•  pepper
• 2  chicken bouillon cubes
• 1⁄2-3⁄4 cup  chianti wine

• For the Meatballs

• 1 1⁄2 lbs  ground chuck
• 1⁄2 lb ground pork
• 2  eggs
• 3⁄4 cup  Italian breadcrumbs
• 1  tablespoon  italian seasoning
• 1⁄2 teaspoon  minced garlic
• 1⁄4 teaspoon onion powder
• 1  tablespoon fresh parsley
• 1⁄4 cup  chianti wine
• 2  lbs  hot  sausage links or 2  lbs  mild  sausage links
•  olive oil (for frying)
•  pasta, of your choice

Directions

1. Sauce: Heat olive oil in dutch oven or lge fry pan with lid; add garlic& onion and saute until transparent; add tomato paste and smoosh it around until it's blended; add tomato sauce.
2. Before I add the whole tomatoes, I take the hard stem off.
3. Just grab it and rip it off each tomato, then hand crush each tomato before adding to the sauce mixture.
4. Add all your spices, bouillon cubes and wine.
5. Bring to boil, then cover and simmer for 1 1/2 to 2 hrs.
6. Mama Mia!
7. Now that's my Irish way!
8. Meatballs: In lge bowl mix beef& pork with all the ingredients.
9. It'll be a bit mushy, but keep mixing, if it's still mushy add alittle more breadcrumbs.
10. Shape into meatballs.
11. In lge fry pan, add your sausage links, then to same pan add meatballs.
12. Flip sausage& meatballs as they brown, don't burn them.
13. When they look cooked, drain on paper towel.
14. Then add to your pot of sauce.
15. I hope I covered everything!
16. Good Luck I hope you enjoy.