Easy spaghetti and meatballs

 The meat made this dish very flavorful but some varieties may have more salt than others. Use salt sparingly. If you have leftover meatballs and sauce, you can make a meatball sandwich with mozarella or parm. Left over sauce, you can use it on tortillas or naan. Spread with olive oil, them sauce, I use sliced mozzarella (for sandwiches) and put your favorite toppings.

For the meatballs
1 lb. mild or hot Italian sausage, casing removed
1 Tablespoons flour
1/4 c. Panko or bread crumbs
1 egg
1/4 c. Cheese like parmesan or Romano or asiago
Dash of pepper

For the sauce
1 lb. Roma tomatoes, blanched, peeled then diced  or 1 can diced tomatoes and 1 can tomato sauce
2 t. Oregano
2 t. Parsley
2 t. Basil
1/4 c. Red wine
Grated onion
1/4 teaspoon Anise seeds
3 cloves Garlic
Dash of sugar (about 1/2 t.)
pepper
If you like it spicy add pepper flakes.

• Roll into 1 inch balls. Add 2-3 T. Oil. Heat meatballs over medium heat for about 5 minutes per side. Should be nicely browned but not cooked all the way through. Add the ingredients for the sauce. Simmer the sauce and meatballs for about 1 hour. Add to your favorite pasta.