Ingredients
3/4 cup soft bread crumbs1/2 cup grated Parmesan cheese1/4 cup 2% milk1 large egg, beaten3 tablespoons minced fresh Italian flat-leaf parsley3 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon coarsely ground pepper1/2 pound ground beef1/2 pound ground pork1/2 pound ground veal or additional ground beef2 tablespoons canola oilSAUCE:2 tablespoons canola oil1 medium onion, finely chopped2 garlic cloves, minced1 can (6 ounces) tomato paste3/4 cup dry red wine or beef broth2 cans (28 ounces each) crushed tomatoes1/4 cup minced fresh parsley2 teaspoons sugar1-1/2 teaspoons salt1/4 teaspoon coarsely ground pepper1/4 teaspoon crushed red pepper flakes4 fresh basil leaves, torn into small piecesHot cooked spaghettiAdditional grated Parmesan cheese
Preparation
In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain.
In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste.
Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.
