| 1 | Chop the garlic very finely. |
| 2 | Chop the onion. |
| 3 | Combine in a suitable pot the tomato products and seasonings. |
| 4 | Bring to a simmer. |
| 5 | in a bowl, combine the meatball ingredients except the sherry. |
| 6 | Break this mixture apart into small balls or bits according to preference. |
| 7 | heat a wok or skillet and saute the meat mixture until cooked to "rare". |
| 8 | Do not overcook or singe the meat. |
| 9 | Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. |
| 10 | Add sherry and reduce. |
| 11 | Add this to the sauce in the pot. |
| 12 | Simmer this mixture on the lowest possible heat for 6 or 7 hours. |
| 13 | Stir occasionally. |
| 14 | NOTES: |
| 15 | * An exotically spiced spaghetti sauce with meat -- this is a very adaptable sauce which can be used in any recipe requiring tomato sauces. |
| 16 | * Best on spaghetti with garlic bread! |
| 17 | * I have found that hunt"s tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. |
| 18 | * I always use lea and perrins worcestershire sauce. |
| 19 | * This spaghetti sauce is the work of about 2 years experimentation. It has won some of the local cooking contests here in maine. |
| 20 | : Difficulty: easy but tedious. |
| 21 | : Time: 1 hour preparation, 7 hours cooking. |
