1 lb. Italian sausage
3/4 lb. ground beef
1/4 lb. ground pork
1 c. bread crumbs
1/2 c. Parmesan cheese, grated
1 tbsp. parsley, minced
2 small cloves garlic, cut fine
1 small onion, cut fine
1/2 c. milk
2 eggs, beaten
1 1/2 tsp. salt
1/8 tsp. pepper
4 tbsp. oil, for frying
1 small onion, cut fine
1 clove garlic, cut fine
2 (12 oz.) cans tomato paste
3 cans water
1 (12 oz.) can tomato puree
1 tsp. crushed oregano leaves
2 small bay leaves, crumbled
1 lb. spaghetti, uncooked
sharp cheese, grated

Pan fry the Italian sausage until brown. Remove from the pan and set aside. Mix the ground beef and pork, bread crumbs, cheese, parsley, garlic, onion, milk, eggs, salt and pepper. Form into 1 1/2-inch balls. Brown meatballs in hot oil in the same pan as the sausage was browned, together with onion and garlic.

Add tomato paste, water (using empty paste can), tomato puree, oregano, bay leaves and browned Italian sausage. Simmer about 1 1/2 hours. Season to taste.

Note: Drain off the excess grease after browning the meat balls. Server hot over hot, drained and boiled spaghetti (1 lb. uncooked). Sprinkle with grated sharp cheese.

Submitted by: Lois Pisano