Spaghetti And Meatballs - cooking recipe

Ingredients

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

Preparation

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.