Meatballs and Spaghetti Sauce

Sumbitted by: Carole Albanese Aizenman

SPAGHETTI SAUCE:
Make broth to dilute tomato paste:
Fill a 4 quart pot with water. Add:
Fresh celery leaves
1 Tablespoon dried basil leaves
1 teaspoon marjoram leaves
4 bay leaves
1 teaspoon thyme leaves
teaspoon black pepper

Bring to boil; reduce heat and then simmer for 2 hours. Cool. Strain.

In large (cast iron) pot cover bottom with olive oil. Add 1 finely chopped onion and cook till transparent. Mix 2 12 ounce cans of tomato paste and 4 cans of broth. Gradually add to browned onion. Make sure sauce mixture continues to boil before adding more sauce about 1 2 cups at a time. When sauce is completely in pot, add 1 - 2 Tablespoon sugar and (about 1 1 teaspoons) salt to taste. Cover pot and reduce heat to simmer. Stir sauce occasionally. While sauce is cooking, make and add meatballs if desired OR crumble 1 pound lean ground sirloin and 1 pound Italian sausage into sauce for use in lasagna or over pasta. Cook 2 hours.

MEATBALLS:
In large bowl beat together:
2 eggs
1 Tablespoon grated Romano cheese
1 teaspoon dried parsley leaves
teaspoon pepper
1 - 1 teaspoon salt
  cup strained broth
1 small onion, finely chopped
1 - 2 cloves finely grated garlic

Add cup wheat germ or dried bread crumbs and stir.
Add 1 pound Sausage Shoppe lean ground sirloin and pound Sausage Shoppe bulk fresh kielbasi with garlic (remove casing).
Mix well. Form meatballs with medium scoop. Add to sauce.