Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
5 lb Italian plum tomatoes 1/2 c Dry red wine
-- peeled, coarsely chopped 1 ts Sugar
1 lg Onion; minced 1 tb Salt; or to taste
4 Garlic cloves; minced 1 ts Hungarian paprika
1/4 c Fresh Italian parsley 2 Bay leaves
-- chopped 4 oz Fresh mushrooms; sliced
1/4 c Fresh basil; chopped 6 oz Italian tomato paste
2 tb Fresh oregano; chopped 6 oz ;Water

--------------------------SAUSAGE-------------------------------
2 lb Italian sausage 3 tb Olive oil
-- hot, sweet or mixed

-------------------------MEATBALLS------------------------------
1 lb Lean ground beef 2 tb Fresh basil; chopped
1 md Onion; minced fine 2 tb Fresh oregano; chopped
2 Garlic cloves; minced 1 ts Salt; or to taste
1/4 c Parmesan cheese; grated 1 tb Hungarian paprika
1 Egg; beaten 4 tb Olive oil
2 tb Fresh parsley; chopped

Begin simmering tomatoes in a 6-qt. stockpot. Cut sausage into 2"
lengths, brown well in 3 tb. olive oil, and add to tomatoes.

Combine all meatball ingredients (except oil), form into 1" balls,
brown in olive oil in a large skillet, and add to tomatoes. In the
same skillet, saute onions and garlic until soft. Add all other
herbs listed for the sauce. Add tomato paste and water and simmer
for about 10 minutes, until of a fairly thick consistency. Empty
contents of skillet into tomatoes, and cook uncovered on very low
heat for about 4 hours. Stir frequently to prevent sticking.

Serve over rigatoni or spaghetti.

Cathy's note: Remove bay leaves when through cooking.

The editors wrote: "Since you're most likely to make this dish in the
cold months, you might want to substitute 1 to 1 1/2 tb. of dried
herbs for the fresh ones listed here."

Recipe from Carla Hume of Thurmond, NC in "Great Spaghetti Sauce
Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.
5, No. 2. Pg. 77. Posted by Cathy Harned.

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