Spaghetti with Sicilian Meatballs

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
2 tablespoons chopped fresh basil
4 tablespoons dried oregano
1/2 teaspoon red pepper flake (if desired)

Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
1 pound ground beef (not lean)
2 tablespoons pine nuts, toasted



1 pound spaghetti

For Sauce:
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in basil, oregano, and pepperflake (if desired). Season with salt and pepper. Set sauce aside.

For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, and pine nuts; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

Chili-Rubbed Chicken with Barbecue Table Mop

From Bon Appetite 1995

serves 6

Dry-rubbed before grilling, the delicious bird is then generously drizzled with a zesty sauce at the table-twice the firepower for twice the fun.

Chili Rub
3/4 cup chili powder (about 3 1/2 ounces)
3 tablespoons brown sugar
2 teaspoons cayenne pepper

Mop
1 cup hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce (such as Tabasco)

Other
2 3 1/2-pound chickens, quartered, backbones discarded
3 cups mesquite wood chips, soaked in cold water 1 hour (optional)

For Chili Rub:
Mix all ingredients in bowl.

For Mop:
mix first 5 ingredients in medium bowl.

Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.