SPAGHETTI AND MEATBALLS (RACHAEL RAY)

By curly

Ingredients

• MEATBALLS:
• 1 -1/4 pounds ground sirloin
• 1 slice of a large onion, chopped
• 2 tsp Worcestershire sauce
• 1 egg, beaten
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan, Parmigiano-reggiano or Romano cheese
• 2 cloves garlic, chopped
• Salt and pepper
• SAUCE:
• 2 Tbsps extra-virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock
• 1 (28-oz) can crushed tomatoes
• Handful chopped flat-leaf parsley
• 10 leaves fresh basil leaves torn or thinly sliced
• Grated cheese for passing at table.

Preparation

Step 1

Mix meatball ingredients. Roll into 1-1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with EVOO. Bake 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Stir meatballs into sauce and heat. Serve over pasta.