Spaghetti With Meatballs
|Spaghetti||1⁄2 Pound (750 Gram)|
|Freshly grated parmesan cheese||50 Milliliter (1/4 Cup)|
|Chopped fresh basil/Parsley||50 Milliliter (1/4 Cup)|
|Hot pepper flakes||1 Teaspoon|
|Sweet italian sausage||1⁄2 Pound (250 Grams)|
|Ground beef||1 1⁄2 Pound (750 Grams)|
|Dry bread crumbs||125 Milliliter (1/2 Cup)|
|Olive oil||25 Milliliter (2 Tablespoon)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrot||1 , diced|
|Stalk celery||1 , diced|
|Sliced mushrooms||750 Milliliter (3 Cups)|
|Tomatoes||2 Can (20 oz)|
MEATBALLS: Remove sausage meat from casings.
In bowl, combine sausage meat, beef, eggs, crumbs, salt and pepper; form into 4 dozen 1 inch (2.5 cm) balls.
Bake on rimmed baking sheets in 400Â°F (200Â°C) oven for 15 to 20 minutes or until no longer pink inside; drain off fat.
SAUCE: Meanwhile, in large saucepan, heat oil over medium high heat; cook onion, garlic, carrot, celery and mushrooms, stirring occasionally, for 10 minutes or until just beginning to brown.
Add tomatoes, mashing with fork; cook for about 20 minutes or until thickened, stirring occasionally.
Add meatballs; reduce heat and simmer for 15 minutes.
Season with salt and pepper to taste. (Sauce can be cooled, covered and refrigerated for up to 1 day; reheat before continuing.)
In large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain well and arrange on plates.
Top each serving with sauce; sprinkle with cheese, basil, and hot pepper flakes (if using).