1 pound spaghetti
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 sherry and stir
30 seconds. Add tomatoes with juices, Romano cheese, 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 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, ground beef, 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.
Original issue reported on code.google.com by omans...@gmail.com on 6 May 2015 at 5:49
Original issue reported on code.google.com by
omans...@gmail.comon 6 May 2015 at 5:49