1 (28 ounce) can of crushed tomatoes
1 24 oz jar of bertolli tomato and basil sauce
a sprinkle of dry red wine
1 small can of tomato paste
14 ounces of water
2-3 tab minced garlic
1 tab oregano
1-2 tsp onion powder
pinch of so of crushed red pepper
1 tsp of basil
few grinds of pepper
1 pound of Italian sausage (low fat turkey ones -sweet)
12-16 falafel balls
Cook sausage in a bit of water for a few minutes--drain the fat then bake in oven at 350 for about 20 minutes. Cook the falafel balls. (see recipe index --it is a few posts down) Mix all of the ingredients except the balls and simmer for 2 hours until nice and thick. Add the balls. Refrigerate until needed----the balls will flavor it as it sits.
1 24 oz jar of bertolli tomato and basil sauce
a sprinkle of dry red wine
1 small can of tomato paste
14 ounces of water
2-3 tab minced garlic
1 tab oregano
1-2 tsp onion powder
pinch of so of crushed red pepper
1 tsp of basil
few grinds of pepper
1 pound of Italian sausage (low fat turkey ones -sweet)
12-16 falafel balls
Cook sausage in a bit of water for a few minutes--drain the fat then bake in oven at 350 for about 20 minutes. Cook the falafel balls. (see recipe index --it is a few posts down) Mix all of the ingredients except the balls and simmer for 2 hours until nice and thick. Add the balls. Refrigerate until needed----the balls will flavor it as it sits.
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