Spaghetti With Meatballs and Hot Sausage

ingredients

1/2 c. extra virgin olive oil
1 small onion, chopped fine
1 stalk celery, chopped fine
1 medium carrot, chopped fine
3 large cloves garlic, chopped fine
3 (28 ounce) cans crushed tomatoes
8 fresh basil leaves, chopped
3/4 tsp. dry oregano
1 tsp. salt
1/2 tsp. black pepper
Approx. 1/2 c. parmesan cheese
Sausage
Put 1 lb. hot Italian sausage links in 375 degree oven. Bake 1/2 hour. Drain and add to sauce. If you don’t like hot sausage you can use sweet sausage.
Meatballs
1 lb. ground pork
1 lb. ground beef
1 c. dry breadcrumbs, unseasoned (or just put some fresh bread through the food processor, which I prefer)
2/3 c. parmesan cheese
1/2 c. fresh chopped Italian parsley
4 garlic cloves, chopped fine
2 large eggs
2 tsp. salt
1/2 tsp. pepper
flour
1/4 c. olive oil
1/4 c. vegetable oil

1
Saute onions, celery and carrots in olive oil over medium heat until the onions are translucent, don’t brown. Add garlic. Saute 1 min. Don’t burn garlic or it will be bitter. Add the rest of the ingredients and simmer on low while you make the meat. Stir often
2
Crumble pork and beef in a large bowl. Sprinkle with bread, cheese, parsley and garlic. In a separate bowl beat eggs with salt and pepper. Pour over meat mixture and mix until evenly blended. Shape into meatballs and dredge in flour. Heat the oils in a skillet over medium heat until hot, but not smoking. Fry in batches being careful not to crowd the pan. Brown on all sides then add to the sauce as you cook each batch. Simmer sauce and meat for approx. 2 hours.