Needless to say, you need to cook the pasta. Sauce and meatballs follow.
Sauce
2 28 oz cans whole tomatoes with juices
1 T olive oil
1 T butter
1 onion, chopped
4 cloves garlic, minced
Italian seasoning
1 t dried oregano
1 t sugar
Crushed red pepper flakes
S & P
Meatballs
1/3 cup Italian seasoned breadcrumbs
1/3 cup whole milk
1 lb ground beef
1/2 lb Italian sausage, ground
1 large egg
3/4 cups freshly grated parmesan cheese
4 cloves garlic, minced
S & p
1/2 t onion powder
1. Add olive oil, butter, and onion to a Dutch oven and saute over medium heat for approx. 5 minutes. Add garlic and cook for 30 seconds.
2. Add the tomatoes, Italian seasoning, oregano, sugar and red pepper flakes. One the sauce starts to bubble, cover the pot and reduce the heat and simmer for 30 minutes.
3. While sauce is cooking, make the meatballs. Add the breadcrumbs and and milk and mix until you've got a paste.
4. Add the remaining meatball ingredients to the bowl. Mix it together and then form meatballs.
5. Stir the sauce, then place meatballs in the pot, gently, so they are submerged. Cook for 45 minutes then serve with spaghetti, more freshly grated parmesan cheese and fresh basil.
