Spaghetti with Meatballs

Ingredients

• 3 tablespoons bread crumbs dried fine
• 1 teaspoon basil dried
• 0.3 cup cooking wine dry red (see notes)
• 1 large egg white 
• 0.3 cup fat-skimmed beef broth 
• 1 tablespoon garlic minced
• 1 pound ground beef 7% lean ( or less fat)
• 0.8 lb onions finely chopped
• 0.3 cup parmesan cheese shredded
• 2 tablespoons parsley chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.8 pound pasta like spaghetti dried
• 1 teaspoon sugar 
• 28 oz tomato purée canned

Equipment

• bowl
• frying pan
• slotted spoon

Directions

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.
5. Add tomato pure, wine, broth, basil, and sugar; stir until boiling.
6. 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.
7. Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
8. Mound spaghetti in a wide bowl.
9. Pour meatballs and sauce over pasta.
10. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste.