- For the sauce
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 medium tomatoes, peeled, seeded and diced into small cubes
- 4 sprigs fresh oregano or thyme
- 1/2 teaspoon dried chili flakes
- 4 (14.5 ounce) cans WOLFGANG PUCK'S Organic Classic Tomato with Basil Soup
- For the meatballs
- 1/4 cup butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 thick slices Italian bread, crusts removed, cut into small cubes
- 1/4 cup milk
- 2 pounds lean ground veal
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan cheese, plus extra for garnishing
- 1 tablespoon minced parsley leaves, plus extra for garnish
- 1 tablespoon minced fresh basil leaves
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 1/2 pounds dried spaghetti
- Freshly grated Parmesan cheese
- Make the sauce: In a large pot, heat 4 tablespoons of olive oil, and saute the onion and garlic until translucent. Add chopped tomatoes, oregano or thyme, and chili flakes and simmer for 20 minutes. Add tomato soup and cook for 5 more minutes.
- Make the meatballs: In a medium skillet, over medium heat, melt butter. Add onion and garlic, cook for about 5 minutes, until soft, taking care not to brown the onions. Remove from skillet, set aside to cool. Reserve.
- In a bowl, combine bread and milk. Allow to soak for 10 minutes or until all the milk is absorbed.
- In a large bowl, combine ground veal, sauteed onion and garlic, soaked bread, egg, 1/4 cup of Parmesan cheese, 1 tablespoon of parsley, basil, thyme, salt, pepper and sugar. Mix until thoroughly combined.
- With wet hands, divide the meat mixture into 8 portions. Roll each portion into a large meatball. Transfer to a plate. Repeat process until you have 8 large meatballs.
- Carefully lower meatballs into simmering sauce, cook covered, for about 30 minutes or until done and the sauce has thickened and the flavors have developed.
- Meanwhile, bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente. Drain.
- With a slotted spoon, remove the meatballs from the tomato sauce and transfer to a bowl plus about 1-1/2 cups of sauce. Add the drained pasta to the tomato sauce remaining in the saucepan. Stir to coat spaghetti thoroughly.
- To serve: Twirl sauced spaghetti onto each of 8 heated pasta plates. Top with a meatball and drizzle with some of the reserved sauce. Garnish with minced parsley and Parmesan cheese.