6 Italian sausage links, slice in 1/2-inch slices
1 pound of lean ground beef
1 tablespoon of olive oil
1 yellow onion, chopped
2 cloves of garlic, chopped
1 (14.5 ounce) can of whole peeled tomatoes
1 (15 ounce.) can of tomato sauce
1 (6 ounce) can of tomato paste
1 teaspoon of salt
¼ teaspoon of ground black pepper
1 teaspoon of dried basil
¼ cup fresh oregano, chopped
2 teaspoons of sugar
1 bay leaf
1 (16 ounce) package of uncooked spaghetti
½ cup of grated Parmesan cheese
⅓ cup of Italian breadcrumbs
½ cup of milk
2 tablespoons of olive oil
1 onion, diced
1 pound of ground beef
1 pound of ground sweet Italian sausage
¼ cup of fresh parsley, chopped
3 cloves of garlic, crushed
2 teaspoons of salt
1 teaspoon of ground black pepper
½ teaspoon of red pepper flakes
1 teaspoon of dried Italian herb seasoning
2 tablespoons of grated Parmesan cheese
Cover a baking sheet with foil and spray lightly with cooking spray.
Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 10 minutes.
Mix beef and pork together in a large bowl. Stir onions, breadcrumbs, milk, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Preheat an oven to 425º F.
Take meatball mixture out of refrigerator. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
Bake in the preheated oven until browned and cooked through, 10 to 15, turn over, and cook for another 10 to 15 minutes.
Meanwhile, while meatballs are cooking, prepare spaghetti sauce.
Slice the sausages into1/2-inch slices and spread them out flat in a large skillet. Cook over medium-low heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside.
Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent, and the beef is browned and crumbly. Drain fat. In a large stockpot, add meat mixtures, and stir in the tomatoes, tomato sauce, tomato paste, salt, pepper, basil, oregano, and bay leaf. Add prepared sausage, and simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf and pour into serving dish.
Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta and put it into serving bowl.