750 g Pasta Nova spaghetti
50 mL freshly grated Parmesan cheese
50 mL chopped fresh basil
250 g Italian sausage
750 g minced beef
125 mL dry bread crumbs
5 mL salt
1 mL pepper
25 mL olive oil
1 large onion
2 cloves garlic- minced
1 carrot, diced
1 stalk celery- diced
750 mL sliced mushrooms (optional)
4 -400g tins of tomatoes- undrained
Salt and pepper to taste
Spaghetti: Cook Pasta Nova spaghetti in a large pot of salted water for 8 to 10 minutes until tender but firm. Drain the water.
Meatballs: Combine sausage, beef, eggs, crumbs, salt and pepper and form into 24 5 cm balls. Bake in a 200 degree oven for 15 minutes until no longer pink inside.
Sauce: In a large saucepan, heat oil over medium-high heat. Cook onion, garlic, carrot, celery and mushrooms for 10 minutes or until beginning to brown. Add tomatoes and cook for 20 minutes until thickened, stirring occasionally. Add meatballs. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.
Arrange spaghetti on plate. Top each serving with sauce, sprinkle with cheese and basil.