Italian Meats and Poultry Recipes - Spaghetti and Porcini Meatballs

Ingredients

• 2 1/2 ounces dried porcini mushrooms (2 1/2 cups), well drained

• 1 cup finely chopped onion

• 2 cloves garlic, minced

• 2 teaspoons snipped fresh thyme

• 1 beaten egg

• 1/4 cup fine dry bread crumbs

• 1 tablespoon Cabernet Sauvignon or dry red wine

• 1 pound ground beef or ground veal

• 3 tablespoons olive oil

• 4 cups chopped, peeled plum tomatoes (10 to 12 tomatoes)

• 1 cup Cabernet Sauvignon or dry red wine

• 2 tablespoons snipped fresh parsley

• 2 tablespoons snipped fresh thyme

• 1 teaspoon sugar

• 1 to 2 tablespoons Cabernet Sauvignon or dry red wine

• Hot cooked spaghetti or fettuccine

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Method:

1. In a medium bowl combine dried mushrooms and enough boiling water to cover. Let stand for 30 minutes; drain. Rinse mushrooms under running water. Drain well, squeezing out excess liquid. Set aside 1/2 cup of the mushrooms for the sauce. Finely chop remaining mushrooms.

2. Combine chopped mushrooms, 3/4 cup of the onion, garlic, the 2 teaspoons thyme, egg, crumbs, the 1 tablespoon wine, and 1h teaspoon salt. Add ground beef; mix well. Shape into 18 meatballs.

3. In a very large skillet heat olive oil over medium-high heat. Add meatballs; cook about 8 minutes or until browned, turning occasionally to brown evenly. Transfer meatballs to a plate. Drain fat from skillet.

4. Add remaining 1/4 cup onion, the tomatoes, the 1 cup wine, the parsley, the 2 tablespoons thyme, the sugar, 1/4 teaspoon pepper, and the reserved 1/2 cup mushrooms to the hot skillet; stir well. Bring to boiling; reduce heat.

5. Add the meatballs; simmer, uncovered, about 30 minutes or until desired consistency, gently stirring occasionally to keep meatballs moistened. Splash with the 1 to 2 tablespoons wine just before serving.

6. Serve sauce and meatballs over hot cooked spaghetti. Season to taste with additional salt and black pepper.