Hearty Spaghetti

1 egg
1/4 cup milk
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh parsley
1 pound ground beef

Sauce:
1 pound Italian sausage links, cut into 2-inch pieces
1 large onion, chopped
1 medium green pepper, chopped
2 cans (28 ounces each) plum or whole tomatoes, drained and diced
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons oregano
2 teaspoons parsley flakes
2 teaspoons sugar
Salt and pepper to taste
Hot cooked spaghetti
Grated Parmesan cheese

In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside.

In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings.

Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese. Makes 8 servings.