Spaghetti With Sicilian Meatballs
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 garlic cloves minced
- 2 cans diced tomatoes in juice - (28 oz ea)
- 4 tablespoons chopped fresh basil
- Salt to taste
- Freshly-ground black pepper to taste
- 2/3 cup fresh breadcrumbs
- 3 tablespoons milk
- 1/3 cup freshly-grated Parmesan cheese
- 1/4 cup finely-chopped onion
- 3 tablespoons chopped fresh basil
- 1 large egg
- 1 garlic clove minced
- 1/4 teaspoon freshly-ground black pepper
- 1 pound sweet Italian sausages casings removed
- 2 tablespoons pine nuts toasted
- 2 tablespoons dried currants
For Sauce: Heat oil in heavy large pot over medium-low heat. Add onion; sauté 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.