Spaghetti Sauce

• For the meatballs:
• 1 1/4 pounds ground beef
• 1/4 cup italian seasoned breadcrumbs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For the sauce:
• 3/4 pounds hot or sweet italian sausage, cut into 1 inch pieces
• 5 - 14 1/2 ounce cans stewed tomatoes
• 1 - 15 ounce can tomato puree
• 1 can tomato paste
• 1/2 pound chopped mushrooms
• 2 large celery stalks, chopped
• 1/4 cup green bell pepper, chopped
• 3 garlic cloves, finely chopped
• 1 1/2 teaspoons Italian herb seasoning
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Preheat oven to 375 degrees. Coat a cookie sheet with non-stick spray.
2. Prepare meatballs: Combine all ingredients. Shape into 1 inch balls. Arrange on pan and bake for 12 - 15 minutes until uniformly brown.
3. Prepare sauce: Coat a heavy 6-8 quart dutch oven with cooking spray. Brown sausage in pot, about 8 minutes. Discard drippings. Reduce heat to medium. Add meatballs, tomatoes and rest of ingredients. Bring to a boil, stirring occasionally. Lower heat, and simmer, covered, 3 hours, stirring occasionally to prevent sticking. Add a pinch of sugar at the end of cooking time.

ground beef, italian seasoned breadcrumbs, kosher salt, black pepper, sweet italian sausage, tomatoes, tomato puree, tomato paste, mushrooms, celery stalks, green bell pepper, garlic, italian herb seasoning, kosher salt, black pepper

Taken from www.epicurious.com/recipes/member/views/spaghetti-sauce-50018624 (may not work)