Method

Sauce: Heat oil in heavy large pot over medium-low heat. Put in garlic.  Cook, stirring for 1 minute. Do not brown.  Add tomatoes with juices, the whole onion, and 2 tablespoons basil.  Bring to boil. When boiling, immediately lower heat Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in last tablespoon basil. Season with salt and pepper. Remove and discard the whole onion. Set sauce aside.

Meatballs: Preheat oven to 350°F.  Lightly oil baking sheet.

Mix crumbs and milk in medium-size bowl. Let stand for 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, and mix to blend blend well. With moistened palms, shape 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 al dente. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

Contributor:  Helen Giannola

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Using whole onion is a way to sweeten the sauce without getting it too sweet.  An old trick gleaned from a Sicilian Mama.