Categories: Sauces, Pasta, Usenet 
      Yield: 8 cups 
  
------------------------------TOMATO PRODUCTS------------------------------ 
     12 oz Tomato paste 
     16 oz Tomato sauce 
     28 oz Tomato puree 
     28 oz Tomatoes, crushed 
 
---------------------------------SEASONINGS--------------------------------- 
      4    Garlic cloves 
      1 lg Bay leaf 
      1 T  Sugar 
    1/2 t  Black pepper, ground 
      1 T  Oregano 
      1 T  Thyme 
      1 t  Coriander 
      2 t  Rubbed sage 
      2 t  Cilantro (or less; 
           -optional) 
      2 T  Parsley 
      2 t  Basil 
    1/2 t  Red pepper, crushed 
      1 md Onion 
    1/3 c  Olive oil 
      1 T  Sesame oil 
 
---------------------------------MEATBALLS--------------------------------- 
    1/2 lb Italian sausage, 
           -sweet 
    1/2 lb Ground beef, lean 
      4 T  Worcestershire sauce 
      2 t  Sesame oil 
      2 T  Olive oil 
    1/3 c  Bread crumbs 
      1 t  Sage 
      2 t  Rosemary 
      1 t  Thyme 
      1 t  Basil 
    1/2 c  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. 
   
  NOTES: 
   
  *  An exotically spiced spaghetti sauce with meat -- This is a very 
  adaptable sauce which can be used in any recipe requiring tomato sauces. 
  Best on spaghetti with garlic bread! 
   
  *  I have found that Hunt's tomato products deliver the best flavor for 
  this sauce; they are somewhat sweeter and less acidic than other brands. I 
  always use Lea and Perrins Worcestershire sauce. 
   
  *  This spaghetti sauce is the work of about 2 years experimentation.  It 
  has won some of the local cooking contests here in Maine. 
   
  : Difficulty:  easy but tedious. 
  : Time:  1 hour preparation, 7 hours cooking. 
  : Precision:  approximate measurement OK. 
   
  : Michael R.  Dow 
  : University of Maine, Police Dept., Orono, Maine, USA 
  : DOW@MAINE.BITNET 
  : @spar-20.arpa     decwrl!spar!cheadle 
   
  : Copyright (C) 1986 USENET Community Trust