Sara-nara Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large garlic cloves, minced
• i green pepper, chopped
• 1 lb sliced mushroom
• 1 (28 ounce) can italian plum tomatoes
• 1 (8 ounce) can tomato paste
• 1 cup water
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon rosemary
• 1/2 teaspoon red pepper flakes
• 1 teaspoon italian seasoning
• 3 lbs extra lean ground beef
• 1 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1/2 cup breadcrumbs
• 2 teaspoons cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons italian spices
• grated parmesan cheese

Recipe

• 1 in a small, heavy stockpot, heat the oil. when hot, add the onion, garlic and green pepper. saute 3-4 minutes. add the mushrooms and saute another 2-3 minutes.
• 2 add the canned tomatoes, tomato paste (yes, the entire can), and 1 cup of water. bring to a boil and simmer. add spices.
• 3 brown half the ground beef (1 1/2 pounds) in a skillet, breaking it up into small chunks as it cooks. drain thoroughly and add to sauce.
• 4 simmer 1-2 hours and make meatballs.
• 5 combine remaining ingredients in a mixing bowl. roll up your sleeves, wash your hands well, and mix thoroughly. (i loved this part when i was a kid.) form into meatballs (i make mine about 1/2")
• 6 put meatballs in skillet and cook over medium heat, turning as they brown.
• 7 serve with pasta and sauce, and lots of parmesan cheese.
• 8 the leftover sauce and meat balls can be frozen for another pasta dinner, or refrigerated and made into delicious meatball sub sandwiches the next day.