Spaghetti With Sicilian Meatballs

Recipe Ingredients

1 lb	454g / 16oz	Spaghetti
		Sauce
2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Chopped onion
2		Garlic cloves - minced
2		Diced tomatoes in juice - (28 oz ea)
4 tablespoons	60ml	Chopped fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Meatballs
2/3 cup	97g / 3.4oz	Fresh breadcrumbs
3 tablespoons	45ml	Milk
1/3 cup	48g / 1.7oz	Freshly-grated Parmesan cheese
1/4 cup	15g / 0.5oz	Finely-chopped onion
3 tablespoons	45ml	Chopped fresh basil
1 tablespoon	15ml	Egg (large)
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Sweet Italian sausages - casings removed
2 tablespoons	30ml	Pine nuts - toasted
2 tablespoons	30ml	Dried currants

Recipe Instructions

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.

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.

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.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, September 1999

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