I know It?s been a long time between my posts here and there. Between my work and life in general, It hasn?t been a lot of time for much blogging.It's good to know that always you can return whenever you ready. My apologies to Everybody.Thank you so much for stop by!

Ingredients
Sauce

2 Tbsp extra virgin olive oil
3 cloves chopped garlic
2 28-oz cans Italian plum tomatoes
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh basil
3 Tbsp tomato paste concentrate in tube
Salt to taste (about 1 teaspoon)
¼ cup red wine.

Meatballs

1 lb ground beef (at least 16% fat)
½ lb fresh bulk Italian style pork sausage
2 tablespoons finely chopped basil
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons sea salt 2 teaspoons fresh ground black pepper
1 Tbsp olive oil
Red wine.

Spaghetti

1 1/2 lbs dry 100% semolina spaghetti, thin spaghetti, or bucatini
Method
1 Prepare the sauce. Heat olive oil in 4-5 quart pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute.
Add canned tomatoes, stir together. Add basil and parsley, stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat.
Reduce heat and simmer while preparing meat balls, stirring occasionally.

2 Prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, basil, parsley,

herbed salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meat balls. Roll and compress into...