You are in for a treat! After much deliberation (and Nana’s approval!) I’m sharing a secret family recipe you are sure to love! Check out Nana’s secret spaghetti sauce and let me know what you think!

Prep Time: 20 minutes, Cook Time: 2 hours

Ingredients
One tablespoon Wild Oats Organic Extra Virgin Olive Oil
4 large links natural hot Italian sausage
1 clove garlic, chopped
1 pound natural ground beef
1 free range egg
1 cup crushed buttery crackers
1 large onion, diced
3 tablespoons dried parsley
1  can Wild Oats Marketplace Organic Tomato Paste
5 cans Wild Oats Marketplace Organic Tomato Sauce
3 tablespoon Wild Oats Marketplace Organic Italian Seasoning
1 Wild Oats Marketplace Organic Bay Leaf
2 tablespoon natural Agave
1 tablespoon Wild Oats Marketplace Organic Oregano Leaves
2 whole dried red chillies
1 teaspoon salt
1 cup water
1 package Wild Oats Organic Spaghetti Pasta or brown rice pasta
2 pads of butter
Grated Asiago cheese to taste

Directions

First prep and cook the meat:

Cut the sausage links into threes and brown them over medium-low heat in a large, deep pan with the olive oil and garlic (the one you are going to cook the spaghetti sauce in). While the sausage is cooking in a closed pan, prep the meatballs while making sure to stir the sausage every once and awhile to prevent burning. Whisk the egg and then combine 2 tablespoons of parsley, the ground meat, half of the diced onion and cracker crumbs to form meatballs. Brown the meatballs over medium heat in a covered large saucepan, turning to brown evenly on all sides.

Now the sauce:

Put the remaining onions in the sausage pan to brown lightly, add the meatballs and then add the tomato sauce, tomato paste, 1 tablespoon parsley, Italian seasoning, oregano, agave, red dried chillies, bayleaf, salt and water. Bring sauce to a boil over medium heat, stirring frequently, and then cook for around two hours on low heat. Make sure to continue to stir so that the sauce does not burn. Serve with Wild Oats Organic Spaghetti Pasta or brown rice pasta seasoned with a touch of butter and top with grated Asiago cheese.

Ddddeeeeellllliiiissshhhh!