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Spaghetti with Sicilian Meatballs

    2 tablespoons olive oil
    1 1/2 cups chopped onion
    2 garlic cloves, minced
    3 oz. cooking sherry
    2 (28 oz.) cans diced tomatoes in juice
    4 oz. grated Romano cheese
    4 tablespoons chopped fresh basil

    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 ground black pepper
    1/2 pound sweet Italian sausages, casings removed
    1/2 lb. ground beef
    2 tablespoons pine nuts, toasted
    2 tablespoons dried currants

    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.