CLASSIC SPAGHETTI AND MEATBALLS

For meatballs: place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place ground sirloin in large bowl. Mix in 2 T grated Parmesan cheese and next 5 ingredients. Squeeze bread until almost dry; discard milk. Blend bread into meat mixture. Shape mixture into 24 meatballs, using 1 rounded tablespoonful for each.

Heat oil in heavy large skillet over medium heat. Add meatballs. Saute until brown and cooked through, turning often to hold shape, about 15 minutes.

For sauce: heat oil in heavy large pot over medium-high heat. Add sausages, onion and garlic. Saute until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper.

Add meatballs and drippings in skillet to sauce. Simmer to blend flavors, about 10 minutes.

Boil pasta and place in large bowl. Add 1½ C sauce and toss to coat. Top with meatballs, sausages, and remaining sauce. Serve with additional Parmesan cheese.