Jess's Sicilian Double Stuffed Meatballs and Spaghetti

Basic Sauce

2-28oz cans of crushed tomatoes

2 small cans of tomato paste

1/2 quart of chicken stock or water

4 TBSP sugar

2 TBSP chopped garlic

1 TSP of salt and pepper

4 TBSP of FRESH chopped Basil

1 TBSP dried oregano

Throw all into a crock pot or large pot and simmer for at least an hour. Make sure to leave some room in the pan when you add the meatballs.

Double Stuffed Meatballs

1/4 lb chunk of sharp provolone and soft mozzarella cheese

1 lb of ground beef, pork and veal (only beef is fine)

1 C of parm. cheese

2 eggs

2 slices of bead with out the crusts

1/2 C of milk

1/2 Tsp of salt, pepper, and crushed red pepper

Mix all together and make golf ball sized balls and put a small chunk of each cheese inside.

sear in a frying pan-do not fully cook! Put in the sauce and cook for at least another hour or more. Make sure the meatballs are fully cooked through before you serve.

Tips...I usually double this recipe and keep the extra sauce for another meal. We felly believe in taste testing things before we serve them, often we add more salt and pepper.