Ingredients: |
Ingredients: 1/4 c. coarse bread crumbs 1/4 c. milk 1/2 lb. pork sausage, casings removed 3/4 lb. ground lean beef 1 egg 1/2 c. ricotta cheese 1 1/2 c. Parmesan cheese, grated 1 large shallot, minced Pinch each of ground nutmeg and cloves Fresh marjoram leaves, chopped (retain sprigs for garnish) 3 cloves garlic, minced salt and pepper olive oil as needed 1 yellow onion, diced 1/4 c. dry white wine 1 large can (35oz) plum tomatoes 1 small can (12 oz) plum tomatoes 1/4 c. chicken stock (broth) 1 bay leaf 1 lb. spaghetti noodles
|
Directions: |
Directions:To make the meatballs:
Combine bread crumbs, milk and mix well. Add sausage, egg, ricotta, 1/3 of Parmesan, shallots, spices, a good sprinkling of marjoram, and 1 garlic clove. Mix briefly with your hands just until ingredients are blended. Season well with salt and pepper. Form small balls (1/2 - 1inch). In large frying pan over medium heat, add meatballs (in batches, if necessary) and brown well on all sides. Transfer to a tray lined with paper towels to drain.
Discard oil in the frying pan and wipe out any burned bits. In the pan over medium heat, warm 3 Tbsp. olive oil and saute the onion until soft and lightly golden, ~4 minutes. Slice and add remaining 2 garlic cloves and saute about 1 minute. Add wine and let simmer until is it almost completely evaporated. Chop tomatoes and add them along with their juice. Then add stock and bay leaf and season to taste with salt and pepper. Reduce heat to medium-low and simmer, uncovered, until slightly thickened, about 10 minutes. Add meatballs, reduce heat to low, and let simmer, uncovered until the meatballs are cooked through, 5-8 minutes.
Meanwhile, bring a large pot of water to a boil. Generously salt the boiling water, add pasta and cook until al dente, 7-9 minutes. Drain pasta and put in warmed large, shallow bowl. Add sprinkling of chopped marjoram to the sauce and pour over pasta. Drizzle the pasta with olive oil and toss gently. Garnish with marjoram sprigs and serve immediately. |