Let me teach you how to make this nostalgic recipe for homemade spaghetti and meatballs with baked beef and pork meatballs, and poached, sliced sausage. The spaghetti sauce cooks slowly stovetop, until the liquid has reduced. And although it can take a while for that to happen —between 2 and 3 hours — this recipe is 100% worth waiting for because of the way the spaghetti sauce’s flavor intensifies over time. Recipe yields 2 quarts of sauce and 24-30 meatballs and freezes wonderfully!
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