Spaghetti and Moose Meatballs Bolognese

I always make double the amount of meatballs in this recipe, cook them and freeze half. Another quick meal is practically ready in the freezer when I need it. In a pinch I've warmed them up and served them with marinara, honey mustard or barbeque sauce as a quick hors d'ouevre. I've substituted beef and beef sausage and even ground turkey and turkey sausage with great results as well.

Serves 6

For the meatballs:
Mix together until well combined:

1 pound moose sausage removed from casings
1 pound ground moose
1 egg
1 cup coarse breadcrumbs
½ teaspoon ground thyme
½ teaspoon chopped rosemary
½ teaspoon salt
1 teaspoon freshly ground black pepper

Form into 1 ½ inch balls and fry in 3 tablespoon olive oil.

For the sauce:

Sauté in 3 tablespoon olive oil

½ minced medium onion
3 cloves minced garlic

Add

28 oz can crushed tomatoes
19 oz can plain tomato sauce
1 teaspoon ground black pepper
½ teaspoon salt
2 teaspoon oregano
2 teaspoon basil
¾ teaspoon cinnamon
¾ teaspoon nutmeg
1 finely grated large carrot
2 tablespoon brown sugar
½ cup red wine
4 oz maple cured bacon, chopped into small pieces and fully cooked to crisp.

Simmer for about an hour before adding the meatballs for an additional 10 minutes. Just before serving finish the sauce by adding

¼ cup whipping cream

Serve over 1 ½ pounds fresh pasta, cooked. Top with grated parmesan.