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1
Mix together with wet hands the ground beef, ground pork, bread crumbs, cheese, garlic powder, 2 tablespoons parsley, black pepper and onion powder into a large mixing bowl.
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2
Shape into meatballs.
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3
Heat olive oil in a large dutch oven or large pot; brown the meatballs 1/2 at a time in the hot oil, removing them to drain as they brown and adding the rest until all are browned; set aside.
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4
Add the onion and garlic to the oil left in the pan.
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5
Add Italian sausage (bulk or casings removed from links and crumbled) to the onions and garlic; saute until veggies are tender and sausage is browned; drain any fat left in the pan.
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6
Add the tomato sauce, diced tomatoes, and tomato paste to the sausage mixture.
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7
Add the browned meatballs.
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8
Rinse the tomato sauce cans with the water and add to the tomato sauce.
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9
Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
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10
Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
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11
Simmer 3 to 5 hours, stirring occasionally.
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12
Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
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13
Add the sliced mushrooms and red pepper flakes 1 hour before serving if desired.
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14
Serve over hot, cooked and drained spaghetti.
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15
Sauce can be frozen. Place in freezer containers or freezer bags for another meal.
