| Omaha Bob's Spaghetti
Sauce and Meatballs (A note from Bob: All spices and herbs are to personal taste. I like spicy sauce!) SAUCE Stir together in a large pot over medium heat: Two 14-ounce cans tomato sauce One 14-ounce can diced tomatoes 1 medium onion, chopped 1 green pepper, diced Stir in: 2 Tablespoons (Tbsp) minced garlic (more, or less, to suit your taste) 1 & 1/2 Tbsp dried basil 1 Tbsp oregano 1/2 teaspoon (tsp) each: thyme and marjoram 2 bay leaves 1/4 tsp fennel 1/2 Cup (C.) fresh parsley, chopped, or 1 Tbsp dried 5 squirts (+/- to taste) Worcestershire sauce 1/2 tsp cayenne papper (stir in half of it, then taste it and add the rest if you want) 1/4 C. burgundy Kosher salt cracked fresh black pepper Cook over medium heat until green pepper and onions are tender. Add the meat balls (recipe below) and cook for another hour. Taste, and adjust spices if needed. At the end, add 1/4 C. olive oil for taste, and stir it in well. This keeps well for at least one week in the refrigerator, and can easily be frozen to save for another time. |
| MEATBALLS 1 pound lean hamburger 1 pound mild Italian sausage 1 egg 1/2 C. - 3/4 C. bread crumbs 1/2 tsp. garlic powder 1 tsp. onion powder 2 tsp. Italian seasonings salt & pepper (preferably, Kosher salt and fresh-cracked black pepper) Mix together all ingredients. Roll out meatballs to about the size of a golfball. Brown them in a pan in enough olive oil to cover the bottom of the pan. Cook over medium heat until done, drain, add spaghetti sauce. Serve! |