Spaghetti with Tomato Basil Sauce and Tender Garlic-Parmesan Meatballs
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Wolfgang Puck
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1. Ingredients
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 medium tomatoes, peeled, seeded and diced into small cubes
- 4 sprigs fresh oregano or thyme
- 1/2 teaspoon dried chili flakes
- 4 (14.5 ounce) cans WOLFGANG PUCK'S Organic Classic Tomato with Basil Soup
- 1/4 cup butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 thick slices Italian bread, crusts removed, cut into small cubes
- 1/4 cup milk
- 2 pounds lean ground veal
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan cheese, plus extra for garnishing
- 1 tablespoon minced parsley leaves, plus extra for garnish
- 1 tablespoon minced fresh basil leaves
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 1/2 pounds dried spaghetti
- Freshly grated Parmesan cheese
Nutrition Info
Per Serving
- Calories: 769 kcal
- Carbohydrates: 94 g
- Dietary Fiber: 6 g
- Fat: 28 g
- Protein: 34 g
- Sugars: 19 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Make the sauce: In a large pot, heat 4 tablespoons of olive oil, and saute the onion and garlic until translucent. Add chopped tomatoes, oregano or thyme, and chili flakes and simmer for 20 minutes. Add tomato soup and cook for 5 more minutes.
- Make the meatballs: 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 the onions. Remove from skillet, set aside to cool. Reserve.
- In a bowl, combine bread and milk. Allow to soak for 10 minutes or until all the milk is absorbed.
- In a large bowl, combine ground veal, sauteed onion and garlic, soaked bread, egg, 1/4 cup of Parmesan cheese, 1 tablespoon of parsley, basil, thyme, salt, pepper and sugar. Mix until thoroughly combined.
- With wet hands, divide the meat mixture into 8 portions. Roll each portion into a large meatball. Transfer to a plate. Repeat process until you have 8 large meatballs.
- Carefully lower meatballs into simmering sauce, cook covered, for about 30 minutes or until done and the sauce has thickened and the flavors have developed.
- Meanwhile, bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente. Drain.
- With a slotted spoon, remove the meatballs from the tomato sauce and transfer to a bowl plus about 1-1/2 cups of sauce. Add the drained pasta to the tomato sauce remaining in the saucepan. Stir to coat spaghetti thoroughly.
- To serve: Twirl sauced spaghetti onto each of 8 heated pasta plates. Top with a meatball and drizzle with some of the reserved sauce. Garnish with minced parsley and Parmesan cheese.
Yield: 8 servings
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Most Helpful Reviews
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This is a good recipe
renashore - October 23, 2007 03:50:30 PM PSTI made this a couple weeks ago and it was very good! If you don't want to eat veal, make it with ground beef. That is what I did (not cuz I'm against eating veal, but cuz the store was out of ground veal) and it was still very good.
It does take a little while if you chop the veggies yourself.1 of 1 found this review helpful.
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Veal is NOT lamb
Dale D - October 22, 2007 04:20:02 PM PSTVeal is indeed a form of beef, in that it normally comes from milk fed calves (male dairy calves), and has been a significant part of Italian food for centuries. Veal is appreciated for it's tender texture and delicate taste, but since it has a very low fat content, you have to take care in it's preparation.
I've tried the recipe, and although not my favorite, it is quite good.1 of 2 found this review helpful.
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Veal RULEZ!
Fella - March 21, 2008 03:50:01 PM PSTlisten, quit whining and asking why veal and all that, it's simple...it's more tender and tastes even better! Wow, what a revelation. I use VEal and burger mix for a very interesting taste. ...and YES, you CAN get it at supermarkets by me!
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Looks Delicious!
♥InvisibleWhisperz♥ - February 17, 2008 01:40:52 PM PSTThis recipe looked so good that I've decided to try it today. I'll be substituting lean ground turkey for the veal and using a few shortcuts but all in all I think it'll turn out wonderful! Buon appetito!
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Take this as recipe as a Starting Point....
Kathy O - October 22, 2007 02:57:53 PM PSTExchange veal for another ground meat. I'd never eat veal either.
Most of the chopped stuff (especially the garlic) can be bought that way. Think of it as like having a Sous Chef - god knows Wolfgang Puck has one doing all this chopping for him.
It's some work but then so is any spaghetti dish from scratch, I'd say.1 of 3 found this review helpful.
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