SPAGHETTI SAUCE AND MEATBALLS

Spaghetti Sauce and Meatballs image

Every one has their own way to make sauce, and this is mine, or as my friends called it, gravy. It is my base for meatballs and Italian sausage to simmer in, as well as the sauce I put in my lasagna and for my stuffed shells as well. I frequently cook both meatballs and browned Italian sausage right along with the sauce, and have been known to throw some chicken in there too.

Provided by Jane Whittaker @janenov46

Categories Beef

Number Of Ingredients 19

Ingredients

1 large onion, diced
1 medium green bell pepper, diced
29 ounce(s) ( 2- 14.5 oz) cans diced tomatoes
90 ounce(s) (6-15 oz)cans tomato sauce
6 ounce(s) can tomato puree
1 tablespoon(s) minced garlic from a jar
2 medium bay leaves, dried
1 teaspoon(s) each sweet basil and oregano (i grow my own)
1/4 teaspoon(s) crushed red pepper, or to taste
1/2 teaspoon(s) each salt and pepper or to taste
1 teaspoon(s) dried parsley
- meatballs:
1/2 pound(s) each ground chuck and hamburger
1/2 cup(s) italian bread crumbs
1 large egg
1/3 cup(s) finely chopped onion
1 tablespoon(s) grated parmesean and romano cheese
1/2 teaspoon(s) pepper
1/4 teaspoon(s) salt

Steps:

Put a disposable liner in your slow cooker, and use a large slow cooker.
Mix your meatball ingredients together, shape in 1 inch sized meatballs, or size you prefer.
Preheat oven to 350 degrees.
Line a cookie sheet with aluminum foil (no clean up)
Bake meatballs for 25 or so just until starting to brown, turning once.
Put all sauce ingredients in cooker, give a stir, add meatballs.
Cook on low 8 hours, serve over hot pasta with grated parmesean and grated mozzarella on the side

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