Ingredients

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
½ cup red wine
¼ cup chopped fresh parsley
2 bay leaves
2 teaspoons dried basil
1½ teaspoons dried oregano
1½ teaspoons salt
1 teaspoon sugar
½ teaspoon ground black pepper
Colossal Meatballs (recipe follows)
1 (1-pound) box spaghetti, cooked according to package directions
Garnish: chopped fresh parsley

Directions

1. In a large Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook for 6 to 8 minutes or until onion is tender. Add crushed tomatoes, tomato sauce, diced tomatoes, wine, parsley, bay leaves, basil, oregano, salt, sugar, and pepper; bring to a boil, reduce heat, and simmer for 30 minutes, stirring frequently.
2. Add Colossal Meatballs, and simmer for 15 minutes. Discard bay leaves. Serve with cooked spaghetti. Garnish with chopped fresh parsley, if desired.

Colossal Meatballs
Makes about 15 meatballs

1½ pounds ground chuck
1 pound ground hot Italian sausage
¾ cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon minced fresh parsley
2 teaspoons dried basil
1 teaspoon salt
2 large eggs, lightly beaten

1. Preheat oven to 350˚. Line a rimmed baking sheet with aluminum foil. Place a wire rack over baking sheet, and spray with nonstick cooking spray.
2. In a large bowl, combine ground chuck, sausage, panko, cheese, garlic, parsley, basil, and salt. Add beaten eggs, stirring gently to combine. Shape mixture into 2½-inch balls. Place on prepared rack, and bake for 30 minutes.

Recipe Courtesy of Cooking with Paula Deen Magazine