Classic Spaghetti and Veal Meatballs

By kgl1255

Ingredients

• Breadcrumbs
• 2 pounds ground veal
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1 1/2 tablespoons minced garlic
• Kosher salt and freshly ground pepper
• 3 tablespoons chopped parsleyl
• Two 28-ounce cans whole tomatoes
• 1/4 cup extra-virgin olive oil
• Pinch of crushed red pepper
• 1 1/2 pounds spaghetti

Details

Servings 6
Cooking time 105mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, gently mix the ground veal with breadcrumbs, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the parsley. Form the meat mixture into golf ball–size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.

Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes. Add the crushed red pepper, chopped tomatoes and the basil sprig. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the sauce with salt and pepper.

Bake meatballs at 350 for 40 min. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the skillet. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Pour the water into the tomato sauce.

In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot. Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls. Spoon the meatballs and remaining tomato sauce over the spaghetti. Sprinkle with the remaining 2 tablespoons chopped basil. Serve at once, passing grated cheese at the table.