• I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
• Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
• I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
• When done roasting, add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

• Crumble bread into a large bowl.
• Toss in Parmesan cheese, parsley, green onions and garlic.
• Add meat and with your hands mix extremely well until you have a uniform mixture.
• Roll meatballs around a Parmesan cheese cube.
• Chill Meatballs until sauce is done.
• Just before the sauce is finished, brown meatballs.**
• Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
• Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
• Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.