Frans Fantastic Spaghetti Food

FRAN'S FANTASTIC SPAGHETTI

Steps:

• Chop up bell pepper & onion.
• Crush garlic or chop very finely.
• Cut sausages into 3/4-inch sections.
• Also, start shaping your meatballs from mixture (meatballs should be be about a 1-inch sphere).
• Preheat grill on a moderate heat (I suggest using a grill to precook your sausages and meatballs, rather than a frying pan).
• In stock pot on a moderate heat, empty diced tomatoes, tomato paste, onion, bell pepper, parsley, oregano, basil & garlic (Depending on juice in diced tomatoes, you may need to add a bit of water here, remember, you don't want this to be too runny; it will cook down, but you want to add water gradually).
• While spaghetti sauce is heating up, grill sausages and meatballs until the outside is brown, and insides still a bit pink.
• Now add your sausages & meatballs into spaghetti sauce (If you don't have enough room on grill to cook both at the same time, don't worry, just cook the sausages first and add them, then continue with the meatballs).
• Now the spaghetti sauce should be starting to "take"; Add salt and pepper to taste (Be careful, it will be hot).
• Add ketchup, this is to taste also, Ketchup gives it a bit of a kick, which is good in certain amounts, but can overpower the spaghetti if you're not careful.
• Place lid on spaghetti and continue cooking for 5-7 hours (the longer the better) Make sure you stir spaghetti regularly, and add water as needed.
• Cook pasta according to directions on the packet & drain.
• When preparing the spaghetti, it's best to add your ricotta cheese to the hot noodles and mix gently so it melts in with it (Some people don't like the look of little white cheese bits in their spaghetti, hence the optional).
• Top with large amounts of spaghetti sauce, including the wonderful meatballs and sausage.
• Sprinkle parmesan over the top of spaghetti.
• Enjoy!

FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)

Steps:

• For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
• For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
• In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.