Penny'S Spaghetti Sauce And Meatballs

• Sauce
• 2 onions, chopped
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 28 ounces petite diced tomatoes
• 30 ounces tomato sauce
• 24 ounces tomato paste
• 10 1/2 ounces consomme
• 1 1/2 cups dry red wine
• 5 cups water
• 1 tablespoon garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon sugar
• Meatballs
• 1 lb ground turkey
• 1 1 lb ground pork or 1 lb beef
• 1/4 cup parsley, chopped
• 2 eggs
• 1 cup Italian seasoned breadcrumbs
• 1/4 cup olive oil

1. Heat olive oil in a very large soup/stew pot and saute onions until soft, salt and pepper to taste.
2. Add remaining ingredients and stir until well combined.
3. Simmer the sauce for 3 hours and if you are going to add the meatballs:
4. Place all meatball ingredients, except olive oil, in a large bowl and mix gently.
5. Do not over mix the meatballs, they will be tough.
6. Form and shape either small, 2" diameter balls or larger.
7. Salt and pepper and set aside.
8. Now you can either drop the meatballs into the simmering sauce for 3 hours or you can sear them first in the remaining olive oil and then drop them into the sauce.
9. My Italian friends prefer the fried meatballs.

sauce, onions, salt, extra virgin olive oil, tomatoes, tomato sauce, tomato, consomme, red wine, water, garlic, oregano, basil, sugar, meatballs, ground turkey, ground pork, parsley, eggs, italian seasoned breadcrumbs, olive oil

Taken from www.food.com/recipe/pennys-spaghetti-sauce-and-meatballs-294867 (may not work)