Spaghetti and Meatballs with Merlot-Marinara Sauce
alt.cooking-chien/Bette/1999
Makes 8 servings

4 tablespoons olive oil, divided
1 cup finely chopped onion
3 med. cloves garlic, peeled and minced
1/2 pound ground veal
1/2 pound ground unseasoned pork
1/2 pound extra-lean ground beef
2 eggs
3/4 cup grated Parmesan / Romano cheese
1 1/2 cups plain dry bread crumbs, divided
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried oregano, crushed
1/2 cup Italian-style seasoned bread crumbs

1/2 cup merlot
4 cups bottled marinara sauce
1 teaspoon sugar
1 pound dry spaghetti
Grated Parmesan or Romano for serving

In a large, nonstick skillet, heat a tablespoon of the olive oil over medium heat. Add the onion and garlic; saute 3 minutes just to soften slightly.

In a large bowl, combine the veal, pork, beef, eggs, grated cheese, 1/2 cup bread crumbs, 1/2 teaspoon salt, pepper, crushed red pepper flakes and oregano. Mix well with clean hands to combine. Then roll into golf ball-sized balls.

Combine the remaining 1 cup dry bread crumbs with the seasoned bread crumbs. Place in a large, flat pan. Add meatballs and roll gently to coat. In a large, nonstick skillet set over medium heat, brown meatballs lightly on all sides in two batches using about 1 1/2 tablespoons oil per batch. Remove from the pan and drain on paper towel-lined plates.

Drain the fat from the pan. Deglaze the pan with the wine, cooking for about 2 minutes. Then add the marinara sauce and sugar, mixing well. Bring to a boil and add the meatballs. Reduce the heat and simmer 15 minutes or until cooked through, turning meatballs often. Hold on low heat.

Cook the spaghetti in lots of boiling water according to package directions. Reserve 1 cup of the cooking water, then drain spaghetti and put back into the hot pan. Add the meatballs and sauce, tossing the spaghetti gently. Add enough of the hot cooking water to loosen the sauce. Serve with a bowl of grated cheese on the side.