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Special Spaghetti and Meatballs
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Ingredients for Italian Pasta Dish
Ingredients for Italian Pasta Dish
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Tomato with Spaghetti, Parmesan, Basil and Olive Oil
Tomato with Spaghetti, Parmesan, Basil and Olive Oil
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Antipasti e Pasta
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My Special Spaghetti and Meatballs
Wolfgang's Fancy Version of a Classic Dish
Good Morning America
Recipes excerpted from
Live, Love, Eat!:
The Best of Wolfgang Puck

by Wolfgang Puck, 2002, Random House


Ingredients for Meatballs
4 tablespoons (1/2 stick) 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 (recipe below)
1 pound dry spaghetti
Chopped fresh flat-leaf parsley, for garnish
Freshly ground Parmesan cheese, for garnish

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 meat-
balls 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.
8. 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 Recipe

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

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.

 Copyright © 2002 ABC News Internet Ventures.

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