Recipe(tried): Carrabba's Meatballs and Pappardelle Campagnolo (repost)

CARRABBA'S MEATBALLS

1 pound ground beef
1/2 pound ground pork
1/3 cup dry bread crumbs
4 cloves garlic, minced
2 eggs, lightly beaten
1 small yellow onion, minced
3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
salt and pepper (to taste)
1 cup olive oil

Combine all ingredients, except olive oil, and form into 1 1/2-inch balls.

Pour olive oil in a 13x9x2-inch baking dish and place meatballs on top; swirl pan around to coat meatballs in oil.

Bake in 400 degree F oven 20 minutes, or until golden brown. Drain on paper towels.

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Sauce made with Olive oil-tomatoes-tomato sauce-onions-garlic- Italian seasonings-little-red crushed pepper-sweet basil-cook -add meatballs for-30 minutes

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PAPPARDELLE CAMPAGNOLO CARRABBA'S ITALIAN GRILL

1/4 cup extra virgin olive oil
1/2 lb Italian sausage
1/2 cup finely chopped yellow onion
2 medium garlic cloves, finely chopped
1 medium red bell pepper 1/4-inch julienne
1/4 cup dry white wine
4 cups canned whole peeled tomatoes in juice chopped fine
pinch of salt and freshly ground black pepper
pinch crushed red pepper
2 tbsp freshly torn basil leaves
1/4 cup freshly grated, Pecorino Romano cheese
4 oz goat cheese crumbled
1 lb papardelle pasta

Remove sausage from casing and break into coarse pieces about 5-6 pieces from each link. Put olive oil in large skillet over medium flame. Add sausage and cook until sausage has browned slightly. Add onion and red bell peppers and cook until soften and onion turns rich golden color. Add wine and let evaporate 3 minutes.

Add garlic, and cook 1 minute more.

Add tomatoes and season lightly with salt - pepper and crushed red pepper flakes. Raise heat - bring sauce to boil, stirring frequently. Reduce heat - let simmer until sauce has thickened. Stir in basil and set sauce aside.

Meanwhile bring 4 quarts of water to boil in large pot, add 1 Tbsp. salt and drop in pasta all at once, stirring well.

When pasta is almost done, return to skillet with sauce to a medium heat. When pasta is al dente, drain it and toss it with sauce, adding grated cheese and tossing again. Place pasta in a serving platter and top with crumbled goat cheese.