Basic  Spaghetti  Sauce






1 pounds Italian sausage links

2 tablespoons olive oil

1/3 cup chopped onion

1/4 cup chopped green bell pepper

2 cloves garlic, minced

6 to 8 ounces sliced mushrooms (optional)

2 cans (14.5 ounces each) tomatoes, coarsely chopped

3 cans (24 ounces total) tomato sauce

2 cans (6 ounces each) tomato paste

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/4 teaspoon dried thyme

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1 bay leaf

1 1/2 teaspoons sugar 

1 cup water






In a Dutch oven or large kettle, over medium heat, add olive oil.


Add sausage links and cook until lightly browned.

(Sausage will only be partially cooked, but will continue cooking while sauce simmers.)


Add onion, garlic, green bell pepper and mushrooms.


Cook, stirring frequently, until onions are tender.


Add remaining ingredients and allow sauce to simmer over low heat, for about 2 to 3 hours.

Keep pot partially covered while simmering and stir occasionally.


Add more water if sauce becomes too thick.


IMPORTANT:  Be sure to remove "bay leaf" when sauce is done cooking!



Makes enough "Spaghetti Sauce" for 6 servings.






Basic  Italian  Meatballs






2 pounds ground beef

1/2 pound bulk Italian sausage

4 slices day-old French bread (1/2 inch thick)

1 cup milk

2 eggs

1/3 cup grated Parmesan cheese

1/4 cup minced fresh parsley

4 garlic cloves, peeled

1 tablespoon olive oil

2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon ground allspice





Preheat oven to 400 degrees.


Soak bread in milk for 10 minutes; drain and squeeze bread.


In a blender or food processor, combine the bread, eggs, Parmesan cheese, parsley,

garlic, oil, salt, pepper and allspice; cover and process until smooth.


In a large bowl, combine the beef and sausage.

Add bread mixture; mix well.


Shape into 2 inch balls.


Place on a greased rack in a shallow baking pan.


Bake, uncovered, for 20 to 25 minutes or until the meatballs are no longer pink; drain.


In a large saucepan, heat spaghetti sauce; add the meatballs and heat through.



Serves 6 - 8


NOTE:  Cooked meatballs may be placed in sauce while sauce simmers, (sauce recipe above)

and the meatballs will become more flavorful. 






Spaghetti  and  Meatballs






3 cups prepared spaghetti sauce

prepared meatballs or Italian sausage links

1/4 cup grated Parmesan cheese

1 package (16 ounces) spaghetti 





Cook spaghetti according to package directions.

Drain spaghetti.


In a large saucepan, combine spaghetti sauce and meatballs or Italian sausage links.

Simmer for 5 minutes or until meat is heated through.


Pour over spaghetti.


Sprinkle with grated cheese.



Serves 4 - 6









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