We are going to Kansas City today to watch the NFL Chiefs fight for the dignity of Herm Edwards. There will be a gang of folks gathering together, the Chiefs are just an excuse to eat all things Italian. My favorite is the Italian Spaghetti Sauce. (Is that an oxymoron?) Herm may have cost the Chiefs their dignity, but nothing can take away from good Italian cooking. This recipe will feed a small army of Chiefs Fans.

Italian Spaghetti Sauce:

29 oz can of Tomato Puree

36 oz of Tomato Paste

40 oz of water

Two pounds of Kansas City Italian Meatballs

Two pounds of Italian Link Sausage

Two pounds of pork (County ribs or pork butt)

Two yellow onions

Sugar

Salt

Mix the liquids in a large pot, probably at least 5 quarts. Add sugar to taste – some say that brown sugar gives the best results. Salt to taste, probably at least two teaspoons. Bring the mixture to a quick boil and reduce to a simmer on low-to-medium heat.

Chop the onions and fry them in the leftover grease from the meatballs.

Cut the pork and link sausage into the meatball size chunks. Add the fried onions, raw pork, raw link sausage, and meatballs to the simmering hot tomato mix.

This mix will have to simmer until the pork is fully cooked. Falling apart is my test. This will take four to five hours.

Here is the rule of thumb: Pork fat rules! I do not trim the fat from the pork before cooking.

Serve over the pasta of your choice.

Kansas City Italian Meatballs

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