A classic in its own right.


  • 1 9 oz. package RP’s Fresh Egg Linguini
  • 1 16 oz. jar RP’s Basil Tomato sauce (or other good quality sauce)
  • 1 14 oz. can crushed tomatoes
  • 1 lb. ground beef
  • 2 links hot Italian sausage, casing removed (about ½ lb)
  • ½ onion diced fine
  • 3 cloves garlic crushed
  • 1 egg
  • ¾ Cup fresh bread crumbs
  • ½ Cup milk
  • 2 tsp. dried oregano
  • 1 tsp. cracked fennel seed
  • ½ tsp. salt


Preheat oven to 350 degrees. In a bowl mix together the onion, garlic, egg, fresh bread crumbs, milk, oregano, fennel seed, and salt. Let rest for 15 minutes. This will enhance the flavors. Add the beef and Italian sausage and mix well. Form into meatballs approximately 1 ½ inches in diameter. Place meatballs on a baking sheet, they may be touching. Bake for 15 minutes or until browned. Heat the sauce and crushed tomatoes in a pan and add the meatballs. Simmer for 15 to 30 minutes. Boil the pasta according to the instructions. Drain the pasta and toss immediately with ½ C of the sauce. Serve immediately topped with meatballs and more sauce. Serves 2-3