Linguine With Rustic Meatballs

• 1 1/4 pounds meatloaf mix (ground beef, pork, and veal; preferably not mixed together)
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin
• 1 large red onion, chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup sweet (red) vermouth
• Rounded 1/8 teaspoon hot red-pepper flakes
• 1 tablespoon cornstarch
• 1 3/4 cups reduced-sodium chicken broth
• 2 celery ribs, finely chopped
• 1 tablespoon fresh lemon juice
• 1 pound thin linguine or spaghetti
• 1/3 cup celery leaves, coarsely chopped
• Accompaniment: grated Parmigiano-Reggiano

1. Break meat into 1 1/2-inch clumps (do not mix meats). Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook meat with cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper over medium-high heat, turning occasionally, until pale golden in spots (insides will not be fully cooked), about 3 minutes. Transfer meat with a slotted spoon to a plate.
2. Add remaining 2 tablespoons oil to skillet and cook onion, carrots, and garlic over medium-high heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
3. Add vermouth and red-pepper flakes and bring to a boil. Whisk cornstarch into broth, then stir into onion mixture and return to a boil, stirring. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
4. Stir in meat, juices from plate, celery, and lemon juice and simmer until meat is just cooked through, about 3 minutes.
5. Cook linguine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta. Add to meat along with celery leaves and cook over medium-low heat until just heated through. Add cooking water to moisten if needed. Season with salt and pepper.

meatloaf, extravirgin olive oil, ground cumin, red onion, carrots, garlic, sweet, hot redpepper, cornstarch, chicken broth, celery, lemon juice, thin linguine, celery, accompaniment

Taken from www.epicurious.com/recipes/food/views/linguine-with-rustic-meatballs-351849 (may not work)