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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spaghetti

  2. Sauce

  3. 2 tablespoons 30ml Olive oil

  4. 1 1/2 cups 93g / 3 1/3oz Chopped onion

  5. 2 Garlic cloves - minced

  6. 2 Diced tomatoes in juice - (28 oz ea)

  7. 4 tablespoons 60ml Chopped fresh basil

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. Meatballs

  11. 2/3 cup 97g / 3.4oz Fresh breadcrumbs

  12. 3 tablespoons 45ml Milk

  13. 1/3 cup 48g / 1.7oz Freshly-grated Parmesan cheese

  14. 1/4 cup 15g / 1/2oz Finely-chopped onion

  15. 3 tablespoons 45ml Chopped fresh basil

  16. 1 tablespoon 15ml Egg (large)

  17. 1 Garlic clove - minced

  18. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  19. 1 lb 454g / 16oz Sweet Italian sausages - casings removed

  20. 2 tablespoons 30ml Pine nuts - toasted

  21. 2 tablespoons 30ml Dried currants

Instructions Jump to Ingredients ↑

  1. For Sauce: Heat oil in heavy large pot over medium-low heat. Add onion; saute until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.

  2. For Meatballs: Preheat oven to 350 degrees. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.

  3. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

  4. This recipe yields 4 to 6 servings.

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