Recipe: Spaghetti with Veal Meatballs

We’ve been having some very volatile weather in Napa this month, and as a result, we’re craving comfort food. We recently discovered a new take on a hearty Italian-American classic: Spaghetti with Veal Meatballs. This recipe pairs nicely with our Rhône blend, the Odyssey.

Spaghetti with Veal Meatballs
Serves: 4

Sauce:
1/4 cup olive oil
1 small onion, chopped
3 garlic cloves, halved
1 basil sprig
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste
1/2 cup dry white wine
Two 28-ounce cans whole peeled Italian tomatoes with their juices, crushed by hand
Salt
Freshly ground black pepper

Meatballs:
1 pound ground veal
1 medium shallot, finely chopped
2 ounces Parmigiano-Reggiano cheese, freshly grated (1/3 cup)
3 tablespoons heavy cream
2 garlic cloves, minced
1 large egg yolk
1 tablespoon plain dried bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt
Freshly ground black pepper
3 tablespoons olive oil
1 pound spaghetti

1. Make the sauce
   In a large pot, heat the olive oil. Add the onion, garlic, basil, oregano and red pepper and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add 
the tomato paste and cook, stirring, until it darkens in color, about 
1 minute. Add the wine and cook until slightly thickened, about 5 minutes. Add the tomatoes with their juices, season with salt and black pepper and bring to a boil. Reduce the heat to moderate, cover and simmer 
for 30 minutes.
2. Make the meatballs
   In a large bowl, mix the ground veal with the shallot, cheese, cream, garlic, egg yolk, bread crumbs, basil and oregano and season with salt and black pepper. Form into 16 meatballs.
3. In a large skillet, heat the olive oil. Add the meatballs and cook over moderately high heat, turning, until browned on all sides, about 
10 minutes. Transfer the meatballs to the sauce and simmer until cooked through, about 10 minutes.
4. Meanwhile, in a large pot of salted boiling water, cook the spaghetti until al dente; drain and transfer to bowls. Spoon the sauce and meatballs over the pasta and serve.

Recipe is courtesy of Food + Wine.