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Ingredients

• For the meatballs:
• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white breadcrumbs (made from 4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil
• For the sauce:
• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 28-ounce can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• For serving:
• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan cheese

Description

Serious Eats