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Spaghetti with Tomato Basil Sauce and Tender Garlic-Parmesan Meatballs

  • Prep Time: -
  • Cook Time: -
  • Serves: 8
Wolfgang Puck

Recipe Provided By: Wolfgang Puck

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Average (72 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 4 tablespoons olive oil
  2. 1 medium onion, finely chopped
  3. 4 garlic cloves, finely chopped
  4. 4 medium tomatoes, peeled, seeded and diced into small cubes
  5. 4 sprigs fresh oregano or thyme
  6. 1/2 teaspoon dried chili flakes
  7. 4 (14.5 ounce) cans WOLFGANG PUCK'S Organic Classic Tomato with Basil Soup
  8. 1/4 cup butter
  9. 1 medium onion, finely chopped
  10. 3 cloves garlic, minced
  11. 4 thick slices Italian bread, crusts removed, cut into small cubes
  12. 1/4 cup milk
  13. 2 pounds lean ground veal
  14. 1 egg, lightly beaten
  15. 1/4 cup grated Parmesan cheese, plus extra for garnishing
  16. 1 tablespoon minced parsley leaves, plus extra for garnish
  17. 1 tablespoon minced fresh basil leaves
  18. 1 teaspoon minced fresh thyme leaves
  19. 1 teaspoon salt
  20. 1/4 teaspoon freshly ground black pepper
  21. 1 teaspoon sugar
  22. 1 1/2 pounds dried spaghetti
  23. 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

Cooking Directions

  1. 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.
  2. 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.
  3. In a bowl, combine bread and milk. Allow to soak for 10 minutes or until all the milk is absorbed.
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente. Drain.
  8. 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.
  9. 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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Average (72 Ratings): 3.5 out of 5 stars

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16 reviews

Most Helpful Reviews

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  • This is a good recipe

    renashore - October 23, 2007 03:50:30 PM PST
    I 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 PST
    Veal 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 PST
    listen, 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 PST
    This 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 PST
    Exchange 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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