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Italian sausages ground beef breadcrumbs milk Parmesan cheese parsley extra-virgin olive oil onion garlic tomato white wine tomatoes bay leaf rosemary basil
Viewed: 103 - Published at: 10 years agoIngredients
- 1 lb Italian sausages, casings removed
- 12 oz ground beef
- 1 1/2 cups dried breadcrumbs
- 1/2 cup milk
- 1 cup grated Parmesan cheese, plus additional, to serve
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tbsp extra virgin olive oil
- 1 None onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp tomato paste (optional)
- 1 cup white wine
- 2 cans (14 oz each) diced tomatoes
- 1 None bay leaf
- 1 sprig fresh rosemary, chopped
- 1/3 cup torn fresh basil leaves
- 1 pkg (16 oz) spaghetti
Method
- Place sausages, ground beef, breadcrumbs, milk, Parmesan cheese and half the parsley in a large bowl. Season. Using your hands, mix until well combined. Form into 1-inch meatballs.
- Heat oil in a large skillet on high heat. Cook meatballs, in batches, for 5 mins, or until evenly browned all over. Drain on paper towels.
- Add onion and garlic to the same pan; cook for 3 mins, or until soft and fragrant. Add tomato paste and cook for 30 seconds. Add wine; cook until evaporated, scraping bottom of pan.
- Add tomatoes and bring to a boil. Return meatballs to the pan along with bay leaf and rosemary. Reduce heat to low; cover and simmer for 35-45 mins, or until sauce reaches desired consistency. Stir in basil and remaining parsley just before serving.
- Meanwhile, cook pasta in large saucepan of boiling salted water according to package directions. Drain. Serve meatballs and sauce on pasta. Sprinkle with additional Parmesan cheese.
