Spaghetti Sauce With Meatballs

READY IN: 4hrs 20mins




  • 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.
  • Shape into meatballs.
  • 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.
  • Add the onion and garlic to the oil left in the pan.
  • 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.
  • Add the tomato sauce, diced tomatoes, and tomato paste to the sausage mixture.
  • Add the browned meatballs.
  • Rinse the tomato sauce cans with the water and add to the tomato sauce.
  • Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
  • Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
  • Simmer 3 to 5 hours, stirring occasionally.
  • Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
  • Add the sliced mushrooms and red pepper flakes 1 hour before serving if desired.
  • Serve over hot, cooked and drained spaghetti.
  • Sauce can be frozen. Place in freezer containers or freezer bags for another meal.