Italian Meatballs With Spaghetti
By: Anonymous
Published: Tuesday, December 22, 2009 - 10:53pm

Ingredients




1 pound ground lean beef (7%% or less fat)
2 cups finely-chopped onions - (¾ lb)
1 lrg egg white
3 tablespoons fine dried bread crumbs
1 tablespoon minced garlic
1/2 teaspoon salt - (about)
1/4 teaspoon freshly-ground black pepper - (about)
1 can tomato puree - (28 oz)
 cup dry red wine
 cup fat-skimmed beef broth
1 teaspoon dried basil
1 teaspoon sugar
3/4 pound dried spaghetti
1/4 cup shredded parmesan cheese - (about)
2 tablespoons chopped parsley

Preparation

1 In a covered 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. 2 In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 1 3/4-inch each). 3 Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon. 4 Add remaining 1 1/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato puree, wine, broth, basil, and sugar; stir until boiling. 5 Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes. 6 Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well. 7 Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste. 8 This recipe yields 4 servings. 9 Comments: If desired, omit red wine in sauce and add 1/3 cup more beef broth in step 4. Serve meatballs and spaghetti with a crisp green salad.