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Linguini with Sausage and Meatballs
2 lb Linguine
1 md Onion; finely chopped
2 cl Garlic; finely chopped
2 tb Olive oil
2 tb Parmesan or Romano; grated
1 1/2 lb Lean ground beef and pork; mixed
3 sl Bread soaked in milk and squeezed dry
1/2 c Milk
2 tb Fresh basil; freshly chopped OR 1 tb Dried basil
1 Onion; chopped
2 cl Garlic; minced
2 tb Olive oil
1 cn 16-oz. tomato sauce
1 cn 35-oz. Italian tomatoes
1 cn 6-oz. tomato paste
1 tb Sugar
1 tb Fresh basil; chopped OR 1 1/2 ts Dried basil
1 lb Italian hot sausage; cut in -1" chunks
Meatballs - saute onion and garlic in the oil until limp and golden, then combine all ingredients in a bowl and mix well. Work until smooth and well blended, then shape the mixture into walnut-size balls. Chill on a platter or cookie sheet while you make the sauce.
Sauce - saute the onions and garlic in oil until golden, then add all other ingredients except the sausage. Do this in a lg. heavy skillet or dutch oven. Simmer sauce over low heat 30 mins.
Now get out the chilled meatballs and saute them, a few at a time, in a heavy skillet. As they brown, put them in the sauce. When finished, pour off the fat and brown the sausage in the same skillet. Add to the sauce and simmer 30 mins. more. Serve on hot linguine.
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