Spaghettini With Veal And Porcini Meatballs

Name: Spaghettini With Veal And Porcini Meatballs
Ingredients: 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