Italian Meatballs and Spaghetti with Sugo di Pomodoro

Recipe makes 4 servings

Whatcha Need

For the tomato sauce:

• 2 Tablespoons extra virgin olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 cans (28 ounces each) crushed San Marzano tomatoes
• 1 can (6 ounces) tomato paste
• 1 bay leaf
• Salt and black pepper to taste
• 1 small bunch fresh basil leaves

For the meatballs:

• 1 pound ground beef (85% lean)
• 1 pound ground pork
• 1 cup stale Italian bread, crusts removed and torn into pieces
• ½ cup milk (for soaking the bread)
• 2 large eggs, beaten
• ¾ cup freshly grated Parmigiano Reggiano or Pecorina Romano
• ½ cup fresh parsley, chopped
• 2 cloves garlic, minced or pressed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound imported Italian spaghetti

Whatcha Do

1. To prepare the meatball mixture: In a small bowl, soak the stale bread pieces in the milk for 5 to 10 minutes until softened. Squeeze out the excess milk and mash the bread into a paste.
2. In a large bowl, combine the ground beef, ground pork, bread paste, eggs, grated cheese, parsley, minced garlic, salt, and pepper. Mix with your hands just until combined. Do not overmix, as this will make tough meatballs.
3. Gently roll the mixture into 2-inch balls and set aside on a baking sheet.
4. To prepare the sauce: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
5. Add the tomato paste and cook, stirring, for 1 to 2 minutes to deepen the flavor. Pour in the crushed tomatoes and just enough water to rinse out the tomato and paste cans (do not exceed 1 cup). Add the bay leaf, salt, and pepper. Bring sauce to a gentle simmer.
6. To cook the meatballs: Gently drop the raw meatballs directly into the simmering sauce (they will stay tender using this method). Partially cover the pot and let the meatballs simmer over low heat for 1 to 1½ hours, stirring occasionally.
7. Stir in the basil leaves just prior to serving.
8. Meanwhile, cook the spaghetti according to package directions. Drain and served topped with sauce and meatballs. Garnish each serving with additional grated Parmigiano Reggiano if desired.