Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 2 medium yellow onions (, chopped *see notes)
  • 4-6 cloves garlic (, pressed or finely minced *see notes)
  • 84 ounces crushed tomatoes
  • 28 ounces diced tomatoes
  • 2 tablespoons fresh oregano (, minced)
  • 2 teaspoon ground black pepper
  • 4 bay leaves
  • 1-2 pounds cooked meatballs
  • 1 pound Italian sausage (, cooked and cut into bite-size pieces*)
  • 14 ounces canned mushrooms (, drained)

Instruction

  • In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the onions and garlic, sauteing until translucent.
  • Add the crushed tomatoes and diced tomatoes, juice and all. Everything that is in the can.
  • Stir in the oregano, ground black pepper and bay leaves. Add the meatballs, sausage and mushrooms.
  • Lower to the least amount of heat possible. Cover with the lid ajar for steam to release.
  • Simmer for 4-6 hours, stirring every so often to prevent scorching.
  • When ready to serve, cook desired pasta.
  • Remove and discard the bay leaves.
  • Spoon over pasta and top with cheese or crushed red pepper flakes, if desired.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.