GMA Recipe: Special Spaghetti and Meatballs

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Special Spaghetti and Meatballs
From chef and author Wolfgang Puck
January 24, 2003

Wolfgang Puck says his version of this Italian staple is special because the meatballs are especially flavorful. You can substitute the spaghetti for Italian hoagies if you'd prefer to make meatball sandwiches for a Super Bowl party.

Ingredients

4 tablespoons unsalted butter

1 med onion, peeled and finely chopped

3 garlic cloves, peeled and minced

4 slices Italian bread, crusts discarded, cut into small dice

1/4 cup whole milk

2 pounds lean ground veal

1 large egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil leaves

1 teaspoon chopped fresh thyme leaves

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

5 cups My Favorite Tomato Sauce

1 pound dry spaghetti or several Italian hoagies

Chopped fresh flat-leaf parsley, for garnish

Freshly ground Parmesan cheese, for garnish

Directions

1. In a medium skillet over medium heat, melt the butter. Add the onion and garlic and sauté until soft, about five minutes, taking care not to turn onions brown. Remove mixture to a small bowl and set aside to cool.

2. In large mixing bowl, combine the bread and milk. Set aside for about 10 minutes, until all the milk is completely absorbed.

3. Add to the mixing bowl and the sautéed onion and garlic, ground veal, egg, Parmesan, parsley, basil, thyme, salt, sugar, and black pepper.

4. Wetting your hands with cold water, roll about one-eighth of the veal mixture into a large, even meatball and place it on a large plate or baking sheet. Repeat with the remaining mixture, making 8 meatballs in all.

5. In a large saucepan over medium heat, heat the tomato sauce until it is very gently simmering. One at a time, carefully lower the meatballs into the simmering sauce. Reduce the heat and simmer very gently, covered, until the meatballs are cooked through and the sauce has thickened, about 45 minutes.

6. Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, tender but still chewy, following the manufacturer's suggested cooking time.

7. With a slotted spoon, remove the meatballs from the sauce and transfer them to a plate. Remove 1 1/2 cups of sauce from the pan and keep it warm. Drain the spaghetti and instantly stir into the tomato sauce in the saucepan. Toss to coat the spaghetti thoroughly. Twirl or mound the spaghetti into each of 8 warmed serving bowls or plates. Top with the meatballs and drizzle with the reserved sauce. Sprinkle with chopped parsley and Parmesan cheese, if desired.

My Favorite Tomato Sauce

Ingredients

1/4 cup extra-virgin olive oil

2 small onions, peeled, trimmed, and minced

6 garlic cloves, minced

2 tablespoons tomato paste

4 pounds Roma tomatoes, peeled, seeded, and diced

2 cups chicken stock or good-quality canned chicken broth, heated

12 to 16 fresh basil leaves, washed and dried

12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces

Kosher salt (to taste)

Freshly ground black pepper

Directions

1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste and then the tomatoes, cook for 2 to 3 minutes, and then pour in the chicken stock. Simmer briskly until the sauce is thick, 20 to 30 minutes. For finer consistency, pass the sauce through a wire-mesh sieve into a clean saucepan.

2. Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a chiffonade. Stir the basil into the sauce. Whisk in the butter piece by piece, then season to taste with salt and pepper. Keep warm.

Recipe courtesy of Wolfgang Puck © 2002.