Ingredients
2 tbsp. oil
1 onion, chopped
2 each celery stalks and peeled carrots, diced
2 cups chopped mushrooms
4 cloves garlic, minced
1/2 tbsp. each dried basil, oregano and tarragon
13 oz. can tomato paste
28 oz. can diced tomatoes
1/2 cup red wine
1/2 cup each dried bread crumbs and grated Romano
1 lb. hot raw Italian sausage
1/2 lb. lean ground beef
1 egg
1 1/2 lbs. spaghetti
additional grated Romano for topping
Preparation
Place oil, onion, celery, carrots, mushrooms, garlic, basil, oregano and tarragon in large pot. Cover and cook over medium heat, stirring often until vegetables just start to soften. Add tomato paste, tomatoes and wine and simmer gently over medium-low heat, uncovered, about 30 minutes. Meanwhile, mix bread crumbs, cheese, sausage meat, ground beef and egg until fully combined. Divide into 16-20 large meatballs. Place meatballs in a very large lightly greased skillet and cook over medium-high heat, turning often until browned, 10 - 15 minutes. Add meatballs to the tomato sauce, reduce heat to very low, cover and simmer very gently about 1 hour. Cook and drain spaghetti. Serve meat balls and sauce over spaghetti and top with more grated Romano.
