Italian Spaghetti Sauce With Sausage And Meatballs - cooking recipe

Ingredients

1 1/2 lbs sweet Italian sausage
1 1/2 lbs hot Italian sausage
1 tablespoon olive oil
2 (29 ounce) cans Contadina tomato sauce
2 (29 ounce) cans of contadina tomato puree
2 minced garlic cloves
3 tablespoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 (18 ounce) can Contadina tomato paste
1 tablespoon beef base
MEATBALLS
3 lbs ground beef
1 1/2 cups seasoned dry bread crumbs
3/4 cup milk
1 1/2 teaspoons Worcestershire sauce
2 large eggs

Preparation

Cut the sausage links in half and place them into a 6 quart stock pot.
Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
MEATBALLS.
Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
Shape meatballs into size of your choice and place into a shallow glass baking pan.
Preheat oven to 400\u00b0F and bake meatballs from 20-40 minutes depending upon size.
Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
Add the tomato paste 1 hour before the sauce is done to thicken it up.
1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!