Spaghetti, Sausage and Meatballs

Spaghetti, Sausage and meatballs

Turkey meatballs-1 package frozen (or home made), thawed or fresh

Italian pork sausage-1 8-12oz Tube

Tomato sauce (plain) of your choice- 14oz can/jar

Tomato paste- small 4oz can

Diced tomatoes (plain) 14oz can

Green bell pepper 2 – washed and sliced

White onion (small)-1 diced

White mushrooms – 2 cups, washed, dried and sliced

Garlic (fresh) (5-6 cloves) chopped

Oil-2 tbsp

Salt

Black pepper

Italian basil, oregano (fresh or dried)

Spaghetti - add to sauce pot of boiling water, pinch of salt and olive oil. Cook al dente as per package directions, drain and drizzle with olive oil or 1-2 tablespoons of salted butter to keep from sticking.

If making homemade meatballs, in a separate sauce pan add tablespoon of olive oil and cook until browned. Turn off heat and let cool.

Over medium heat, spray sauce pan with cooking spray and add pork sausage. As the sausage heats up, break up into bite size pieces. Cook through until brown, but do not overcook. Remove pork sausage, and leave the 2-3 tbsp of rendered fat in pan. If needed add 1 tablespoon of olive oil. diced onions, and salt and pepper. Allow onions to cook for 5 minutes, or until they begin to turn translucent. Add garlic to onions and sauté for another minute (do not brown or burn).

Add bell pepper, mushrooms, oregano and sauťe another 5 minutes. Add back in Italian sausage, thawed meatballs, tomato sauce, tomato paste and diced tomatoes, season once more with salt and pepper to taste. Add fresh basil, turn down heat and simmer on low for half an hour. After 30 minutes, turn off heat. Either mix in with spaghetti, or do what we do, which is pour on top of spaghetti when ready to serve. Mangia!