SPAGHETTI SAUCE WITH MEATBALLS

MARY PFEILER

3 links (1/2 pound) Italian Sausage (skinned and broken into small pieces)
1/2 cup red wine
1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 pound fresh mushrooms or 4 oz can of sliced mushrooms
1 large onion, chopped
2 cloves garlic, minced
6 oz beef stock or consommé
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper


Brown sausage, just before completion of browning, add onion and garlic.  After onion is limp, remove excess fat.  Add wine, tomato sauce, tomato paste, beef stock, mushrooms, spices and bring to a boil.  Cover and simmer at least one hour.  Add meatballs for the last 45 minutes. Serves 4.

MEATBALLS

2 pounds ground chuck
1 egg
1/2 cup oatmeal or bread crumbs
1 teaspoon prepared mustard
Dash garlic powder
Dash onion powder
Salt
Pepper

Mix all ingredients, form into balls, roll into flour and brown in oil.  Complete cooking in spaghetti sauce.