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1
Place mushrooms in small bowl.
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2
Pour 2 cups hot water over; soak 30 minutes to soften.
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3
Remove mushrooms from water; squeeze liquid from mushrooms back into bowl.
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4
Chop mushrooms; reserve liquid.
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5
Heat olive oil in heavy large Dutch oven over medium-high heat.
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6
Add onions and garlic; saute until tender, about 8 minutes.
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7
Add rosemary and crushed red pepper; stir 30 seconds.
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8
Add tomatoes and 1 cup chopped porcini.
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9
Pour in mushroom liquid, leaving sediment in bowl.
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10
Bring to boil.
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11
Reduce heat; simmer 20 minutes.
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12
Place bread in medium bowl.
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13
Pour milk over.
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14
Let stand until bread is very soft, about 15 minutes.
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15
Squeeze milk from bread; place bread in large bowl.
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16
Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms.
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17
Using hands, blend veal mixture thoroughly.
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18
Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat.
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19
Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet.
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20
Cook until brown, about 4 minutes.
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21
Using slotted spoon, transfer meatballs to paper towels; drain.
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22
Add meatballs to tomato sauce.
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23
Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes.
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24
Season to taste with salt and pepper.
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25
(Can be prepared 1 day ahead.
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26
Cover and refrigerate.
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27
Before using, bring to simmer, stirring frequently.)
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28
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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29
Drain.
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30
Transfer to platter.
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31
Spoon sauce and meatballs over.
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32
Serve, passing additional cheese separately.
