PORK - SPAGHETTI WITH SICILIAN MEATBALLS

Serves 4 to 6

SAUCE

2 tablespoons olive oil

1 1/2 cups chopped onion

2 garlic cloves, minced

2 28-ounce cans diced tomatoes in juice

4 tablespoons chopped fresh basil

MEATBALLS

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 pound sweet Italian sausages, casings removed

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; 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°F. 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.

MY NOTE:  (1) I like the taste of whole peeled tomatoes from San Marzano and just crush the tomatoes with my hands.  (2) I like to add a little brown sugar and a pinch of cinnamon to the sauce.  

From Bon Appétit Magazine, September 1999