Wolfgang's Special Spaghetti And Meatballs

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter
1 cup	62g / 2.2oz	Onion - finely chopped (medium)
3		Garlic - minced
4		Italian bread - crusts removed,
		Cut into small dice
1/4 cup	59ml	Whole milk
2 lbs	908g / 32oz	Lean ground veal
1 lb	454g / 16oz	Egg - lightly beaten (large)
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh basil leaves
1 teaspoon	5ml	Chopped fresh thyme leaves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Recipes Wolfgang's Favorite Tomato
		Sauce For Pasta - (see recipe)
1 lb	454g / 16oz	Spaghetti
		Chopped fresh parsley - for garnish
		Freshly-grated Parmesan cheese

Recipe Instructions

In a medium skillet, over medium heat, melt butter. Add onion and garlic, cook for about 5 minutes until soft, taking care not to brown onions. Remove from skillet; set aside to cool.

In a large bowl combine bread and milk and set aside for about 10 minutes until all the milk is absorbed.

In a large bowl combine ground veal, sauteed onion, soaked bread, egg, Parmesan cheese, parsley, basil, thyme, salt, sugar and black pepper. Mix to combine thoroughly.

With wet hands, roll meat mixture into large meatballs using about 1/2 cup at a time, making about 8 meatballs. As they are formed, place on large plate or baking sheet.

In large saucepan over medium heat, heat tomato sauce until it is very gently simmering. Carefully lower meatballs into simmering sauce; reduce heat and simmer, covered for about 45 minutes or until sauce has thickened and flavors have developed.

Bring a large pot of salted water to boil; cook the spaghetti about 7 to 8 minutes or until al dente.

With a slotted spoon, remove meatballs from tomato sauce and transfer to a plate. Remove 1 1/2 cups of sauce and keep warm. Drain spaghetti and stir into remaining tomato sauce still in saucepan. Stir to coat spaghetti thoroughly.

Twirl or mound spaghetti and tomato sauce into each of 8 hot serving bowls or plates. Top with meatballs. Drizzle with reserved 1 1/2 cups of tomato sauce. Sprinkle with freshly chopped parsley and freshly grated Parmesan cheese, if desired.

This recipe yields 6 to 8 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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