Spaghetti: Sauté onion, garlic and green pepper in a small amount of oil (0live
oil if you have it). Add puree, water, tomatoes and tomato paste. Mix well.
Add sugar, spices, browned sausage and browned meatballs. Simmer for 1 hour per
pound of meat added or until meat is completely cooked. Stir often, and prop cover
to keep splatter to a minimum. Do not cover pan completely. Heat builds up quickly.
Sausage: Place sausage in shallow roasting pan or on a cookie sheet with sides.
Line pan with foil for easier clean up, if desired. Bake pierced sausage in preheated
400 degree F oven for 30 minutes. Turn occasionally (usually 7 minute intervals)
for more even browning. Add to sauce.
Lower oven to 350 degrees F.
Meatballs with Raisins: Mix well, bread crumbs, raisins, milk and eggs.
ingredients, mix well again. Shape into about 24 meatballs. Place on a cookie sheet
with sides. Line sheet with foil, if desired, for easier clean up.
Bake at 350 degrees
F for 15 minutes, or until golden brown. Turn over after 7 minutes. Add to sauce.
You may wish to double the recipe for meatballs. They freeze well. The
sauce freezes well too.