Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 2 cloves garlic, minced

  3. 1 teaspoon dried basil

  4. 1 teaspoon dried mint

  5. 1/2 teaspoon dried oregano

  6. 1/4 teaspoon crushed red pepper flakes

  7. 1 (28-ounce) can diced tomatoes

  8. 1 (6-ounce) can tomato paste

  9. 8 ounces lean ground veal

  10. 2 tablespoons fine dry bread crumbs

  11. 2 tablespoons milk

  12. 1 large egg white, lightly beaten

  13. 4 teaspoons chopped fresh flat-leaf parsley - divided use

  14. 1/4 teaspoon salt

  15. 1/4 teaspoon ground black pepper

  16. 2 tablespoons granulated sugar

  17. 1 cup seedless red grapes, oven-dried (see note)

  18. 1 (10-ounce) can button mushrooms, drained

  19. 1 small green bell pepper, seeded and diced

  20. 1 (16-ounce) package spaghettini, cooked according to package directions

Instructions Jump to Ingredients ↑

  1. In a large, heavy skillet over low heat, slowly heat oil, garlic, basil, mint, oregano, red pepper flakes and black pepper. Cook for about 5 minutes, or until garlic is golden. Don't let garlic burn, or sauce will be bitter. Turn heat to medium-high and add tomatoes and tomato paste. Pour water into tomato paste can and add to mixture. Bring to a boil. Reduce heat and simmer, covered, for 25 minutes, stirring occasionally. Meanwhile, combine veal, bread crumbs, milk, egg white, one-fourth of the parsley, salt and pepper in a bowl and mix thoroughly. Shape into small balls, about 1/2 inch in diameter. Spray a nonstick skillet with vegetable cooking spray and brown meatballs over medium-high heat, turning to brown evenly (give the pan a good shake to turn meatballs nicely). Drain off any fat. To the sauce, add remaining parsley, sugar, dried grapes, mushrooms, bell pepper and meatballs; continue to simmer, uncovered, for an additional 20 minutes, stirring occasionally. Serve over hot pasta.


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