Spaghetti and Meatballs

• 1 12 cups sweet onions, chopped
• 6 tablespoons olive oil
• 6 garlic cloves, minced or pressed
• 2 (28 ounce) canshunt's whole tomatoes
• 2 (12 ounce) canshunt's tomato paste
• 3 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons sugar
• 3 teaspoons basil
• 2 bay leaves
• 4 cups water
• 2 12 links johnsonville Italian sausage
• 1 lb lean hamburger
• 2 cups Italian seasoned breadcrumbs
• 2 eggs

1. Saute onions and garlic in olive oil until onions are tender.
2. Do not allow the onions or garlic to brown.
3. Cut up whole tomatoes, taking care to discard any remaining peels, into 1/2- 3/4 inch pieces.
4. Add cut up tomatoes, tomato paste and water to pot.
5. Stir until paste is fully dissolved.
6. Stir in salt, pepper, basil, bay leaves and sugar.
7. Basil can be dried or fresh.
8. If fresh basil is used, 10-15 leaves should be used, chopped.
9. Adjust heat to a low simmer.
10. In a separate bowl, mix hamburger and eggs.
11. Add bread crumbs until mixture is sticky, and able to hold a ball shape.
12. Roll into 1.5 - 2 inch meatballs and add to sauce.
13. Add italian sausage to sauce.
14. Simmer, stirring regularly for 1 hour.
15. Stir gently at first to avoid deforming the meatballs.
16. Be sure to stir with utensil on the bottom of the pot to prevent sauce from sticking and burning.

sweet onions, olive oil, garlic, tomatoes, canshunts tomato, salt, black pepper, sugar, basil, bay leaves, water, italian sausage, lean hamburger, italian seasoned breadcrumbs, eggs

Taken from www.food.com/recipe/spaghetti-and-meatballs-209513 (may not work)