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Print this Recipe    Spaghetti 35

Spaghetti Sauce

1 1/2 lbs. ground beef
1 lb. Italian sausage
1 medium onion (chopped)
1 green pepper (chopped)
1 large can (32 oz.) tomato sauce
1 large can tomato paste
1 large can (32 oz.) stewed or crushed tomatoes
2 tsp salt
1 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2-3 Tbs. Italian seasoning (premixed)
1 cup White Zinfandel wine
1- 1 1/2 cups sugar
Angel Hair Pasta

Brown ground beef, sausage, onion, and green pepper until ground
beef is no longer pink and onions are translucent.

Add and mix remaining ingredients (except angel hair pasta) and
keep warm on low heat for one hour. Stir occasionally to make sure
sauce isn't sticking to the bottom of the pot.


Meatballs

1 1/2 lbs. ground beef
1 egg
1 1/2 cups Italian bread crumbs
1/2 onion (diced into small pieces)
seasonings (to taste).
1/2 cup oil

Mix ground beef, one egg, Italian bread crumbs, onion (diced into
small pieces), seasonings (to taste). Shape into any size meatballs
you prefer. Roll in flour and brown in 1/2 cup oil until browned
all over (If large meatballs, check one in the middle to make sure
it's no longer pink ). Then add to spaghetti sauce and keep warm
on low heat for one hour. Cook pasta according to directions and
serve.

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