Spaghetti Sauce, by John Rietz

I don't measure when I make this, so proportions are inexact.

• 1/2 cup olive oil
• 1 large onion, chopped (reserve 2 tablespoons for meatballs, if using my recipe)
• 1 green or (better yet) red bell pepper, chopped (optional)
• 1 serrano pepper, seeded and finely chopped (optional, it makes the sauce pleasantly spicy)
• 4 cloves garlic
• 1/3 cup Italian herb blend
• 3 28-oz. cans of tomatoes or sauce (I really like Dei Fratelli brand tomato sauce--Busch's or Kroger, but not always available, for some reason)
• 1 4-oz. can of tomato paste (reserve 2 tablespoons for meatballs, if using my recipe)
• 3 or 4 tablespoons sugar

Brown onion, garlic, and peppers in olive oil.  Add remaining ingredients except for the salt.  Bring to boil on a medium heat, then reduce to simmer for 2 (at least) or 3 (best) hours, stirring occasionally.  If too thin, leave lid off for a while; if too thick, add a little red wine.  Salt to taste just before serving.  If you are making meatballs, add them at this point, including (if you dare) the pan drippings.

Joy of Cooking Italian Meatballs, by John Rietz

This recipe is halfway between what I made at Circle Pines and the actual Joy of Cooking Recipe

• 1 1/2 lb ground beef (or 3/4 lb each ground beef and pork)
• 2 garlic cloves, minced
• 1/2 cup chopped parsley
• 1/2 cup grated parmesan cheese
• 2 tablespoons onion, finely chopped
• 2 slices of bread, soaked in milk
• 1 large egg, beaten
• 3 tablespoons dry red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil

Combine all ingredients by hand, form (by hand or spoon) into 1 1/2 inch balls on an ungreased cookie sheet, and bake @ 350 degrees F for thirty minutes.