Cruisers World Spaghetti

Spaghetti Sauce

Yields: 8 cups

12 oz tomato paste

16 oz tomato sauce

28 oz tomato puree

28 oz crushed tomatoes

4 garlic cloves

1 large bay leaf

1 tbsp sugar

½ tsp ground black pepper

1 tbsp oregano

1 tbsp thyme

1 tsp coriander

1--2 tsp cilantro

2 tsp rubbed sage

2 tbsp parsley

2 tsp basil

½ tsp crushed red pepper

1 medium onion

1/3 cup olive oil

1 tbsp sesame oil

½ lb sweet Italian sausage

½ lb lean ground beef

4 tbsp Worcestershire sauce

2 tsp sesame oil

2 tbsp olive oil

1/3 cup bread crumbs

1 tsp sage

2 tsp rosemary

1 tsp thyme

1 tsp basil

½ cup sherry

Chop the garlic very finely. Chop the onion. Combine in a suitable pot the tomato products and seasonings. Bring to a simmer. In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference. Heat a wok or skillet and saute the meat mixture until cooked to rare. Do not overcook or singe the meat. Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot. Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.