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My wife doesn't like spaghetti, but I do. I make meatballs with 80/20 beef and some italian sausage cut 2 parts beef to 1 part sausage. Add eggs, italian bread crumbs, garlic, oregano, onion powder, a little milk, squish it all up real good by hand in a mixing bowl, then roll the meatballs about the size of a ping pong ball, maybe a little smaller. Cook those in olive oil in a skillet till brown, then put them into the sauce low and slow to finish. I like Cascone's and Jasper's sauces, but Prego will do in a pinch. I'm not a spaghetti sauce snob. I like Scimeca's italian sauseeeeeege too. But my local Apple Market house italian sausage is pretty good and costs less. I'll use any spaghetti pasta, it's basically all about the same stuff. Like to have this with a Caesar salad and Texas Toast painted with garlic butter and a slice of mozzarella cheese across the top.
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