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Spaghetti Sauce with Sausage and Meatballs



  • 1 1/2 lb. lean ground beef
  • 1 egg
  • 1/4 cup dry Italian seasoned bread crumbs
  • 1/2 tsp. salt
  • 1/8 tsp. pepper


  • 3/4 lb. hot Italian sausages, cut into 1 inch chunks
  • 2 quarts homemade or 5 cans stewed tomatoes
  • 1 can tomato puree
  • 1 can tomato paste
  • 1/2 lb. mushrooms, chopped
  • 1/4 cup chopped sweet green pepper
  • 2 large celery stalks, chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 tsp. Italian herb seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper


Preheat oven to 375 degrees F. Coat 9x13 inch pan with nonstick cooking spray.


Prepare meatballs: Combine beef, egg, crumbs, salt and pepper. Shape in 1 inch balls. Arrange on pan. Bake at 375 degrees F oven for 12-15 minutes until uniformly brown.

Prepare Sauce: Lightly coat heavy Dutch oven with cooking spray. Brown sausages in pot, about 8 minutes. Discard drippings. Reduce heat to medium.

Add meatballs, tomatoes, tomato puree and paste, mushrooms, celery, green pepper, garlic, herb seasoning, salt and pepper. Bring to boiling, stirring. Lower heat; simmer, covered, 3 hours, stirring occasionally to prevent sticking. If sauce is too tart, add a pinch of sugar.

By Robin from Washington, IA


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