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Title: Linguini with Sausage and Meatballs
Categories: Pasta
Yield: 8 Servings

2lbLinguine
MEATBALLS
1mdOnion; finely chopped
2clGarlic; finely chopped
2tbOlive oil
2tbParmesan or Romano; grated
1 1/2lbLean ground beef and pork; mixed
3slBread soaked in milk and squeezed dry
1/2cMilk
2 Eggs
  Salt
  Pepper
2tbFresh basil; freshly chopped OR
1tbDried basil
SAUCE
1 Onion; chopped
2clGarlic; minced
2tbOlive oil
1cn16-oz. tomato sauce
1cn35-oz. Italian tomatoes
1cn6-oz. tomato paste
1tbSugar
  Salt
  Pepper
1tbFresh basil; chopped OR
1 1/2tsDried basil
1lbItalian 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.

Source: Old newspaper clipping rec'd from Joni Cloud (5/95)

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