Spaghetti Sauce

(Bill’s version of his mother’s sauce)

SAUCE

• 6 Italian sausages or as many as you need
• 1 pkg. pork country ribs
• 3 or 4 cloves of chopped garlic
• 1/3 C. finely chopped celery
• small onion finely chopped
• 2 Tbsp. Italian seasoning, like McCormicks
• 2 or 3 bay leaves
• 1 bunch flat leaf parsley chopped or 3 or 4 Tbsp. dried parsley
• 2 Tbsp. bail
• 3 Tbsp. sugar
• 3 28-oz. cans crushed tomatoes
• 1 lb can tomato paste (12-oz.)
• 1  14 1/2 oz. can chicken broth water — 1/2 can water for every can tomatoes
• salt and pepper
• *optional- salt pork, chicken

Cover the bottom of pan with olive oil. Brown all the meat and reserve. Lightly saute the onion, celery and garlic. Then add the seasonings and chicken stock. Finally, add the rest of the cans of tomatoes, water, sugar and parsley. Return the meat and bring to a boil, then reduce heat. Stirring often, simmer until it comes together….around two hours. Longer if you have time. Red wine can be added about an hour before serving. If you use salt pork, brown 3 or 4 ” slices with the other meats. Remember to use pork or chicken with bones for added flavor.

MEATBALLS

• 3/4 lb. ground beef
• 1/4 lb. ground pork
• 1 C. fine dry bread crumbs
• 1/2 C. grated Parmesan cheese
• 1 Tbsp. minced parsley
• 3 cloves minced garlic
• 1/2 C. milk
• 2 eggs, well beaten
• 1 1/2 tsp. salt
• dash black pepper

Mix ingredients and form into balls. Pan fry until brown or bake in the oven at 350 degrees for about 20 minutes, turning each meatball once until lightly browned.

Recipe by Peggy