Spaghetti & Meatballs

Spaghetti & Meatballs

1 batch meatballs

2 lbs meatloaf mix (beef, veal, pork)

1 lb ground sweet Italian sausage

1 medium onion, finely diced

1 red bell pepper, seeded and finely diced

4 cloves garlic, finely minced

1/2 lb mushrooms, finely diced

3 T tomato paste

1 T fresh rosemary, finely diced

1 T fresh sage, finely diced

1 T fresh Italian parsley, finely diced

1 T fresh basil, finely diced

1 T fresh thyme, finely diced

1 T fresh oregano, finely diced

1 T red pepper flakes

Salt & pepper, to taste

2 T pesto

2 qts roasted tomatoes, crushed and seeds

removed

1 qt diced tomatoes

1 T Worcestershire sauce

• Brown together meatloaf mix, Italian sausage, onion, pepper, garlic and mushrooms; drain.

• In large pot, combine tomato paste, herbs, red pepper flakes, salt, pepper, pesto, tomatoes and Worcestershire sauce. Mix well to combine. Bring sauce to low boil and then lower heat to medium low. Simmer at least 2 hours on low, stirring every 15 minutes or so.

• Serve with hot pasta and meatballs. Garnish with fresh, chopped parsley and Parmesan cheese.

Straight from garden to table