--- Added 8/16/2011 at 01:15 PM ---
1/2 lb ground meat (optional if you want meatless sauce)
1/2 onion - diced 3 tbl parsley
1 green pepper - diced 1 tbl oregano
3 cloves of garlic - minced 1 tsp basil
(1) 28 oz can tomato sauce (1) 32 oz can tomato puree
(1) 12 oz can tomato paste 1/2 cup red wine (optional)
Sauté onions, green peppers, garlic, & mushrooms in dutch oven pan. Add ground meat, brown. Pour off any grease (but not down the sink drain). Add the spices & cook several minutes.
Add the (3) cans of tomatoes and wine. Mix well and cook at least 10 minutes. Fill the empty cans with water and add to sauce.
Mix well. Cover and cook on low heat for a minimum of 3 hours.
We usually try to add a few links of hot sausage, or you can also use bulk hot sausage, to the pan while browning the meat.
The above amounts are estimated. Feel free to adjust as necessary. The longer you cook sauce the thicker it will get. If you are pressed for time, tilt the lid or use the splatter screen instead of lid so the sauce can get thick in an hour or so.
Mix approximately 3/4# ground meat, 2 heaping cups of seasoned bread crumbs, a small handful of grated cheese, a sprinkling of oregano, basil, & parsley, 1 egg.
Mix with hands till all combined. If it looks too dry add a few drops of water, if too wet add more bread crumbs.
Roll into balls, however big you want them.
I just drop them into the sauce to cook the full time the sauce cooks. You may quickly fry or bakes the meatball 10-15 min then adds them to the sauce.