Ingredients
1 can (29 ounces) tomato puree1 can (28 ounces) diced tomatoes, undrained1 cup water1 can (6 ounces) tomato paste1 tablespoon sugar1 tablespoon dried minced onion1 tablespoon dried minced garlic1 tablespoon dried oregano2 teaspoons saltMEATBALLS:1 slice bread2 tablespoons milk1/2 cup seasoned bread crumbs1 egg, lightly beaten1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon pepper1/2 pound each ground beef, pork and veal2 tablespoons olive oil3/4 pound bulk Italian sausageHot cooked spaghetti
Preparation
In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours, stirring occasionally.
Meanwhile, place bread and milk in a large bowl; let stand for 5 minutes. Add the bread crumbs, egg, salt, oregano and pepper. Crumble the ground beef, veal and pork over mixture; mix well. Shape into 1-1/2-in. balls.
In a large skillet, brown meatballs in oil until a thermometer reads 160°. Add to sauce. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir into sauce. Simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti.
