In a large pot brown the ground beef and sausage until no longer pink, drain any excess fat. Return pan to heat and add the remaining ingredients, stir and bring to a slight bubble, then reduce heat and simmer for 15 minutes, stirring occasionally. Taste and adjust seasonings to your liking. Remove bay leaves before serving.
For the Spaghetti Balls:
Heat oil (at least 2 inches deep) to 375 degrees F.
Combine all the ingredients except the oil into a large bowl and use your hands to incorporate. Use a sharp edged ice cream scoop to scoop out a good portion of spaghetti, and press against the side of the bowl to cut off any straggling noodles. Put ball in your hand, and press tightly to secure.
Gently place in hot oil and let cook until golden brown on all sides. Use a slotted spoon to remove and drain on a paper towel lined plate. Don't over crowd your fryer, only do 3 to 4 balls at a time.
Serve hot with sauce and a sprinkle of fresh parmesan. Enjoy!