Spaghetti and Meatballs in a Porchini-Tomato Sauce

Dinner 2.20.2012: Spaghetti and Meatballs in a Porchini-Tomato Sauce

Spaghetti and Meatballs in a Porchini-Tomato Sauce

Meatballs (1 lb ground sirloin, 1 egg, Panko bread crumbs, kosher salt, pepper, dried oregano, fresh chopped parsley and basil)

Soak the Porchini mushrooms for about one hour in hot water prior to use.

Porchini-Tomato Sauce (olive oil (saute meatballs in saucepan, remove set aside), sliced mushrooms, chopped onion, kosher salt, pepper, chopped parsley, white wine + Porchini liquid (reduce), marinara sauce, stock, minced Porchini mushrooms, kosher salt, pepper, sugar, chopped parsley, dried oregano) - Toss with al-dente spaghetti and garnish with grated parmesan and Basil chiffonade.

Meatballs in a Porchini-Tomato Sauce