The world's best sauce recipe. And it's yours for free.

In less than a week, I'll be 30.

Times like these make a guy reflect on his life. Makes him want to give back. This morning I bought four canned goods and gave them to the Boy Scouts outside the grocery store. I had to - they had me at knifepoint and said if I didn't bring back peas for the Food Pantry, they'd find where I live. The short one was real mean.

Anyhoo, in the spirit of birthday giving, I've decided to give back to the community. By that, I mean the community of faithful Blurb readers who've stuck with me all these years.

At about this time in 2006, I told you of a traditional Irish meal I was serving to some guests. Well, the time has come to share that recipe with you, free of charge, as I listen to some traditional Irish music on my couch. That would be Death Magnetic, the new Metallica album.

Mama Mahoney's traditional Irish Spaghetti Sauce with Meatballs

WHAT YOU'LL NEED

MEATBALLS:
1/4 cup seasoned bread crumbs
1 lb. ground beef
1 lb. italian sausage (more if you want to add in a few sausages on their own)
1 tsp garlic powder
Dash of black pepper

SAUCE:
2 12 oz. cans of canned puree
2 12 oz. cans of crushed tomatoes
olive oil
4-6 cloves garlic
1 large onion
1 tbsp olive oil
2 tbsp basil
2 tbsp oregano
4 tbsp parsely
1 tsp salt
1 tsp sugar
1 bay leaf

HOW YOU'LL COOK IT

Combine the ground beef and 1 lb. of sausage (discard the skins). Add in garlic powder and sprinkle in pepper. As you combine the meat, gradually add the bread crumbs. Take some of the mixture and roll into meatballs about 1 and a half inches thick. Should make about 15-20.
In a large skillet on medium heat, brown the meatballs on three sides, leaving one side slightly undercooked. If using sausage, brown them on all side in the same manner.
Leave meatballs on a plate covered in paper towel to dry. Set aside.

In a large pot, heat olive oil on medium heat. Add onions, saute until brown (season with some salt and pepper). Add garlic, continue cooking for another minute.
Gradually stir in puree, then crushed tomatoes, then puree, then crushed tomatoes. Add salt, sugar, and spices.
When sauce comes to a boil, add meatballs (and sausage if you've got it). Reduce heat to low.
Cook for 3 1/2 to 4 hours, stirring occasionally. If using particularly fatty beef, you may need to skim fat as it rises to the top.

Serve with pasta and garlic bread. Add a salad beforehand, and for dessert, a parfait. Everyone loves a parfait.