Ingredients – 

• 3/4 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup 2% milk
• 1 large egg, beaten
• 3 tablespoons minced fresh Italian flat-leaf parsley
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal or additional ground beef
• 2 tablespoons canola oil

SAUCE:

• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 3/4 cup dry red wine or beef broth
• 2 cans (28 ounces each) crushed tomatoes
• 1/4 cup minced fresh parsley
• 2 teaspoons sugar
• 1-1/2 teaspoons salt
• 1/4 teaspoon coarsely ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 4 fresh basil leaves, torn into small pieces
• Hot cooked spaghetti

Directions:

In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain.

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste.
• Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.