Spaghetti with Sicilian Meatballs
- 2 tablespoons olive oil
- 1 1/2 cups onion, chopped
- 2 garlic cloves, minced,
- 2 28- ounce cans tomatoes in juice, diced
- 4 tablespoons basil, fresh, chopped
- 2/3 cup breadcrumbs, fresh
- 3 tablespoons milk
- 1/3 cup Parmesan cheese, freshly grated
- 1/4 cup onion, finely chopped
- 3 tablespoons basil, fresh, chopped
- 1 large egg
- 1 garlic clove, minced,
- 1/4 teaspoon black pepper, ground
- 1 pound sweet Italian sausages, casings removed
- 2 tablespoons pine nuts, toasted
- 2 tablespoons currants, dried
- 1 pound spaghetti
DirectionsHeat 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.
Preheat oven to 350F.
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.
Mound in dish.
Bring sauce and meatballs to simmer.
Spoon over spaghetti.