Spaghetti with Veal Meatballs

• Meat

  • 1 lb Veal, ground

• Produce

  • 1 Basil, sprig
  • 1/2 tsp Basil, dried
  • 5 Garlic clove
  • 2 28-ounce cans Italian tomatoes with their, whole juices
  • 1 1/2 tsp Marjoram, dried
  • 1 Onion, small
  • 1 Shallot, medium

• Refrigerated

  • 1 Egg yolk, large

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1/4 tsp Red pepper
  • 2 Salt

• Oils & Vinegars

  • 7/16 cup Olive oil

• Bread & Baked Goods

  • 1 tbsp Bread crumbs, plain dried

• Dairy

  • 3 tbsp Heavy cream
  • 2 oz Parmigiano-reggiano cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on foodandwine.com

Description

Ingredients

• 1/4 cup olive oil
• 1 small onion, chopped
• 3 garlic cloves, halved
• 1 basil sprig
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• Two 28-ounce cans whole peeled Italian tomatoes with their juices, crushed by hand
• Salt
• Freshly ground black pepper
• 1 pound ground veal
• 1 medium shallot, finely chopped
• 2 ounces Parmigiano-Reggiano cheese, freshly grated (1/3 cup) 
• 3 tablespoons heavy cream
• 2 garlic cloves, minced
• 1 large egg yolk
• 1 tablespoon plain dried bread crumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 pound spaghetti

Directions

• Make the sauceIn a large pot, heat the olive oil. Add the onion, garlic, basil, oregano and red pepper and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add 
the tomato paste and cook, stirring, until it darkens in color, about 
1 minute. Add the wine and cook until slightly thickened, about 5 minutes. Add the tomatoes with their juices, season with salt and black pepper and bring to a boil. Reduce the heat to moderate, cover and simmer 
for 30 minutes. Make the meatballsIn a large bowl, mix the ground veal with the shallot, cheese, cream, garlic, egg yolk, bread crumbs, basil and oregano and season with salt and black pepper. Form into 16 meatballs. 
 In a large skillet, heat the olive oil. Add the meatballs and cook over moderately high heat, turning, until browned on all sides, about 
10 minutes. Transfer the meatballs to the sauce and simmer until cooked through, about 10 minutes. Meanwhile, in a large pot of salted boiling water, cook the spaghetti until al dente; drain and transfer to bowls. Spoon the sauce and meatballs over the pasta and serve.