Spaghetti and Meatballs

Ingredients

• For the meatballs: 2 slices white sandwich bread, crusts removed
• 1/3 cup milk
• 1 lb ground beef (85% lean)
• 1/2 lb ground pork
• 1 large egg
• 1/2 cup grated Parmesan, plus more to serve
• 2 cloves garlic, grated
• 2 tbsp chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper
• For the sauce: 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1 tsp salt
• a few basil leaves
• 1 lb spaghetti

Steps

1. Heat the oven to 425°F. Tear the bread into a large bowl, pour the milk over, and mash into a paste.
2. Add the beef, pork, egg, Parmesan, garlic, parsley, salt and pepper and mix gently with your hands. Roll into about 20 balls the size of a golf ball and set on an oiled sheet pan.
3. Bake 15 minutes, until browned on the outside (they finish in the sauce).
4. Meanwhile, heat the oil in a Dutch oven and cook the onion 5 minutes, then the garlic 1 minute. Add the tomatoes, oregano, sugar and salt and simmer 10 minutes.
5. Add the meatballs to the sauce and simmer gently, covered, 20 minutes. Stir in the basil.
6. Cook the spaghetti in well-salted water until al dente. Drain and toss with a few ladles of sauce, then top with meatballs, more sauce and Parmesan.

TipMix the meat only until it comes together; overworking makes dense, tough meatballs.