Spaghettini With Veal And Porcini Meatballs

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2/3 cup dried porcini mushrooms (about 1 ounce)

1 1/2 cups hot water

1/3 cup extra-virgin olive oil

1 large shallot, minced

1 3/4 teaspoons finely chopped rosemary

1/4 cup skim milk

3 slices firm-textured bread, crusts removed

1 1/2 pounds lean ground veal

1 large egg, lightly beaten

1 1/2 tablespoons finely chopped flat-leaf parsley

Salt and freshly ground pepper

3/4 cup pure olive oil, for frying

About 1/2 cup all-purpose flour, for dusting

1 medium onion, finely chopped

2 medium garlic cloves, minced

2 teaspoons finely chopped thyme

1/4 cup tomato paste

1 cup chicken stock or canned low-sodium broth

Two 28-ounce cans peeled Italian tomatoes—juices reserved, tomatoes seeded and chopped

Pinch of sugar

1 1/2 pounds spaghettini

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