Veal Meatballs In Red Wine Sauce

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For the meatballs

3/4 cup whole milk

1/2 cup fine dried breadcrumbs

1/2 pound ground pork

1/2 pound ground beef, such as ground chuck

1/2 pound ground veal

1 teaspoon chunky kosher salt

Freshly ground black pepper

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne

1/4 cup finely chopped Italian parsley

About 2 tablespoons finely chopped fresh sage, from 1 small herb bunch

3/4 cups finely diced or grated yellow onion, from about 1 small yellow onion

2 large garlic cloves, finely minced or grated

1/3 cup grated Parmesan cheese

2 large eggs, beaten

Olive oil

For the sauce

1 small yellow onion

6 cloves garlic

2 tablespoons tomato paste

2 cups red wine, such as Cabernet Sauvignon

1 cup beef or chicken broth

32-ounce can whole plum tomatoes

One 4-inch long sprig fresh rosemary

1/2 teaspoon salt

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