Tony's Pasta

1 pound Sweet Italian Sausage, casings removed
1 Tablespoon olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
2 cloves garlic, crushed
6 ounces fresh mushrooms, sliced
1 (16-ounce) can Italian Peeled Tomatoes, chopped with juice reserved
1 (6-ounce) can tomato paste
½ teaspoon salt
¾ teaspoon oregano
¾ teaspoon basil
¼ teaspoon fennel seeds

Meatballs: Form Italian Sausage into 1-inch balls. Place on a baking sheet with sides. Cook at 350º F for 30 minutes. Remove from oven and drain thoroughly on paper towels, pressing as much grease from cooked meatballs as possible.

Sauce: Heat olive oil to a large sauce pan. Add onions, bell pepper and garlic. Cook over medium heat until onion begins to look transparent (8 to 10 minutes). Add mushrooms and continue cooking for 2 to 3 minutes. Add chopped tomatoes and reserved juice, tomato paste and seasonings. (If sauce is too thick add a small amount of water.) Cook over medium heat until thoroughly heated. Add meatballs and cook over low heat for 30 minutes (or longer if desired). Correct seasonings. Yield: 4 servings.

Serve with pasta (ziti or twists), garlic bread, a tossed green salad, and a light red wine such as Beaujolais.

NOTE: This freezes well. The flavor improves if made the day before and reheated before serving.