Olive oil, about 1/4 inch covering bottom of Dutch oven
1 lb. Italian hot sausage
1/2 med. size onion, chopped
1/2 med. size green pepper, chopped

Heat oil, add sausage and brown on all sides. Add onion and green pepper. Cook until tender over low heat. Drain off most of oil.

Add:

1 (28 oz.) can tomato puree
1 (12 oz.) can tomato puree

Half of each can above of hot water. Stir. Cover and cook for 1 hour over low heat. Start meatballs now.

1/2 inch Crisco oil in skillet heating slowly
1 lb. lean ground round or beef
1/2 lb. ground pork (tenderloin)
1/2 lb. ground veal (chops)
3 eggs
4 tbsp. grated Parmesan cheese
2 tbsp. each minced onion and parsley flakes
1 1/2 tsp. oregano
6 good shakes garlic salt
1 tsp. salt
1/2 tsp. black pepper
Italian style bread crumbs in dish to roll shaped meatballs

Mix everything together in pan with fork. Shape rounded meatballs. Roll in bread crumbs and add to hot oil. Brown on all sides. (Cook 10 or 12 at a time.) Drain on paper towels. Add 1 (12 ounce) can tomato paste and 1/2 can of water to sausage and sauce mixture. Add meatballs as they are cooked. Cover and simmer 1 hour. About 20 minutes before sauce is done, add 1/2 tablespoon each parsley flakes, oregano, minced onion and basil. Add salt, pepper and garlic salt to taste. Serve over cooked spaghetti.