Orecchiette Pasta and Pesto Baguette

Name: Orecchiette Pasta and Pesto Baguette
Ingredients: 12 ounces Orecchiette pasta; 2 quart water to boil pasta; 1 tablespoons salt to boil pasta; 12 ounces beef meatballs; 1/4 pound Italian sausage; 28 ounce Roma canned tomatoes I used San Marzeno; 28 ounce crushed tomatoes; 2/3 cup dried currants; 2 tablespoons capers; 1/2 stick butter; 1/4 cup sliced green olive with pimentos; 3 tablespoons harissa; 1 pound ground sirloin; 2 tablespoons dehydrated onions; To taste salt; 1/4 cup chopped parsley; 1 teaspoon granulated garlic powder; 1 loaf baguette bread; 11 teaspoon pesto; 1 stick butter