Spaghetti Sauce With Meat Balls


    Nothing compares to spaghetti sauce from scratch, and it’s not as difficult as you think!
    Serve this sauce over gluten free noodles.
    I prefer Bio-Nutrae brand.


    1/2 pound lean Ground Beef
    1/2 pound bulk spicy Italian Sausage
    1 cup Bread Crumbs (rice bread crumbs for gluten free)
    1 tablespoon dried Parsley
    1/4 teaspoon Black Pepper
    1 teaspoon Garlic powder
    1 Egg, beaten
    1 cup Onion, chopped
    5 cloves Garlic, minced
    1 green or red Bell Pepper, chopped
    1/4 cup Olive Oil
    1/4 cup Red Wine
    3 1/2 pounds Roma Tomatoes
    2 teaspoons Salt
    1 teaspoon Sugar
    1 Bay Leaf
    1 can (6 oz) Tomato Paste
    1 teaspoon dried Oregano
    1 teaspoon dried Basil


    1. In a large bowl, combine beef, sausage, bread crumbs, parsley, black pepper, garlic powder and egg. Mix well and form into 12-14 golf ball sized balls. Store in refrigerator until needed.
    2. Blanch tomatoes to remove their skin-drop whole tomatoes into boiling water for 20 seconds or until skins start to peel. Remove from water and peel tomatoes completely. Dice tomatoes into small pieces.
    3. Over medium heat in a large skillet or 4-5 quart pan, saute onions, garlic and pepper in oil until onion is translucent.
    4. Stir in wine, tomatoes, salt, sugar and bay leaf.
    5. Cover, reduce heat to low and simmer for 2 1/2 hours.
    6. Stir in tomato paste, black pepper, oregano and basil.
    7. Sear meatballs in a hot skillet for only about three minutes-turning continuously to brown on all sides.
    8. Add the meatballs to the sauce and simmer for 30 minutes.
    Credit: Foodista