Spaghetti With Meatballs

• 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 puree
• 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

1. In a covered 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
2. 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).
3. 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.
4. 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 puree, wine, broth, basil, and sugar; stir until boiling.
5. 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.
6. Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
7. 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.
8. If desired, omit red wine in sauce and add 1/3 cup more beef broth in step 4.

ground lean beef, onions, egg white, bread crumbs, garlic, salt, pepper, tomato puree, red wine, beef broth, basil, sugar, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/italian-meatballs-with-spaghetti (may not work)