Sicilian Spaghetti & Meatballs

Time to stop fooling around and get back to business!!! I'm now in the PIZZA BOX stage with the Dresden plates. All off and ready to be "dealt" with. (still scared too). I have 2 other restorations in progress, minor in comparison, and 1950's jobs. I quilt by day and hand work by night. My housework is taking a serious beating the last couple weeks for sure. I just walk thru offering promises. I was cooking dinner last evening, in a mess.. just shaking my head wondering why I hadnt sent out for pizza instead. The trouble is, I was in the mood for my meatballs, Penne, and a glass of wine... so.. I cook...grunt. You should try these... I love being Italian, its a license to cook !!( Or was that eat?)
SAUCE
3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
3/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian-style tomatoes
1 cup canned crushed tomatoes with added purée
1/2 cup dry red wine
Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, and marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.) Makes 8 cups

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 …(or 3 Costco mild sausages)
1 lb minced beef
2 tablespoons pine nuts, toasted
2 tablespoons raisons
1 pound spaghetti ( I use penne)
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, meat,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.