Aunt Diana'a Spaghetti

Serves 12

2 pounds ground beef, extra lean
2 eggs
1 cup bread crumbs
1/2 cup Parmesan cheese
1 bunch fresh parsley
1 Tablespoon garlic powder
1 teaspoon onion powder
salt and pepper
1 package Italian sausage link, hot
3 cans whole tomatoes
1 onion
2 cloves garlic
1 can tomato paste
1 can tomato sauce
1 package spaghetti sauce seasoning, with mushrooms
1 bottle spaghetti sauce, Prego Tradiotnal
2 Tablespoons Italian Seasoning
celery seeds
fresh parsley
salt and pepper, palm full
oregano
basil
Thyme
Sugar
1 large can tomato paste
1 can water, tomato paste can
spaghetti, cooked


Meatballs:  Mix hamburger, eggs, bread crumbs, Parmesan cheese, parsley, garlic powder, onion salt and salt and pepper together.  Make into 1 1/2 inch meatballs.

Sausage:  Poke holes in the sausage or they will explode.  Saute in a little water.  Cook on low heat and keep turning until it get brown.  Cut into pieces, and keep on cooking.

Gravy (what the sauce is called in Italy):  Blend the whole tomatoes in a blender with a raw onion and 2 cloves of garlic.  In a sauce pan add:  tomato paste, tomato sauce, spaghetti seasoning mix, Prego, and seasonings.  Add meatballs and sausage after it has cooked about 3 hours.  Bring to a bubble boil and turn the heat down to low and cover the pan.  Let simmer in a soft boil all day long.  Stir often.  If it is too runny, uncover and let it cook down.  If too thick, add water.  (sample timing:  start cooking around 8-A.M..  add meat at around 11 am and serve at 6pm)

Cook noodles and enjoy!