Ingredients
1 egg1/4 cup milk1 cup soft bread crumbs1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon minced fresh parsley1 pound ground beefSAUCE:1 pound Italian sausage links, cut into 2-inch pieces1 large onion, chopped1 medium green pepper, chopped2 cans (28 ounces each) diced tomatoes, drained2 cans (8 ounces each) tomato sauce1 can (14-1/2 ounces) beef broth1 can (6 ounces) tomato paste2 garlic cloves, minced2 teaspoons each dried basil, oregano and parsley flakes2 teaspoons sugarSalt and pepper to tasteHot cooked spaghettiGrated Parmesan cheese
Preparation
In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside.
In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.
