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1
Make the sauce: Heat the olive oil in a medium saucepan over medium heat.
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2
Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes.
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3
Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water.
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4
Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes.
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5
Season with salt.
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6
Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil.
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7
Cook until the potato is tender, about 10 minutes.
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8
Cool slightly, then coarsely grate the potato with a box grater.
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9
Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your hands until just combined.
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10
Gently form the mixture into 1-inch meatballs.
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11
Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat.
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12
Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes.
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13
Transfer to the sauce and simmer 5 minutes.
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14
Fill the baguette pieces with the meatballs and top with more sauce.
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15
Sprinkle with parmesan.
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16
Photograph by Joseph DeLeo
