Spaghetti And Meatballs - cooking recipe

Ingredients

1/2 tablespoon garlic clove, chopped
1 medium onion, chopped
1 tablespoon olive oil
italian seasoning
1 (6 ounce) can Italian-style tomato paste
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, chopped
2 (28 ounce) cans Italian-style tomato sauce
1/8 cup red wine
1 cup fennel head, chopped (optional)
1 teaspoon fennel seed
garlic salt
pepper
salt
sugar
2 lbs ground chuck
1/2 lb Italian sausage
1 teaspoon garlic clove, minced
fennel seed
1 small onion, finely chopped
1 cup breadcrumbs
2 eggs
1 (16 ounce) box thin spaghetti

Preparation

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).
Saute 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.