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SAUCE:
1/2 pound bulk Italian sausage
1/2 cup chopped onions
1/2 cup chopped green peppers
1-1/2 cups stewed tomatoes
2 (8-ounce) cans tomato sauce
1 (12-ounce) can tomato paste
2 teaspoons brown sugar
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

MEATBALLS:
1 pound ground beef
1 pound bulk Italian sausage
2 eggs, lightly beaten
1/2 cup dry bread crumbs
3 tablespoons milk
1 teaspoon dried basil
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano
1/8 teaspoon rubbed sage
3 tablespoons olive oil

Rolls
Sliced mozzarella cheese, optional


In a Dutch oven, cook sausage, onion and green pepper until the sausage is browned and the vegetables are tender; drain. Add the remaining sauce ingredients; bring to a boil. Cover and simmer. Meanwhile, in a bowl, combine the first 10 meatball ingredients. Shape into 1-in. balls. Brown in oil; drain. Add to the sauce; cover and simmer for 2 hours. Serve on rolls. Top with cheese if desired.


Sharon Simcizen, Bozeman, Montana
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