- 1 pound ground lean beef (7% or less fat)
- 2 cups finely chopped onions (3/4 lb.)
- 1 large egg white
- 3 tablespoons fine dried bread crumbs
- 1 tablespoon minced garlic
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 1 can (28 oz.) tomato purée
- 1/3 cup dry red wine (see notes)
- 1/3 cup fat-skimmed beef broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 3/4 pound dried spaghetti
- About 1/4 cup shredded parmesan cheese
- 2 tablespoons chopped parsley
- calories 670
- caloriesfromfat 16 %
- protein 42 g
- fat 12 g
- satfat 4.3 g
- carbohydrate 97 g
- fiber 8.2 g
- sodium 1318 mg
- cholesterol 69 mg
How to Make It
In a covered 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 1 3/4 in. each).
Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.
Add remaining 1 1/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato purée, wine, broth, basil, and sugar; stir until boiling.
Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes.
Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste.
If desired, omit red wine in sauce and add 1/3 cup more beef broth in step 4.