SPAGHETTI w/MEATBALLS & SAUSAGE
Source of Recipe
BBR
Recipe Introduction
(From Kathy)
List of Ingredients
Meatballs:
1 slice of white bread 12 oz lean ground sirloin
1/4 cup grated Romano cheese 1/2 tsp each salt and freshly ground pepper
1 large egg
Soak bread under cold water until soft and squeeze dry. In a large bowl, combine all ingredients. Shape into 12 equal size meatballs. Place in the bottom of 5-6 quart slow cooker.
Sausage:
1 chopped onion 2 tsp olive oil
6 sweet Italian sausages
In a large skillet, heat oil over medium heat. Add sausage and onions in oil. Cook, stirring occasionally, until brown, 7-10 minutes. Transfer to slow cooker.
Recipe
Sauce:
2 cans each (28 oz ea) whole tomatoes drained and coarsely chopped
1 can (6 oz) tomato paste
1/4 cup white cooking wine
1 tbsp minced garlic
2 tsp brown sugar
3/4 tsp each dried rosemary, basil and marjoram or 3 tsp of Italian seasoning
Pasta of your choice
In a large bowl, combine all except pasta; pour over meat and cook on low for 5-6 hours or until meat is cooked through. Transfer sausage to a cutting board and allow to cool slightly. Cut sausage into 1-inch thick slices. Return to slow cooker Serve over pasta and top with Romano cheese.
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