Spaghetti & Meatballs
INGREDIENTS
- Extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 2 tablespoons roughly chopped fresh parsley leaves
- 1 cup milk
- 4 thick slices firm white bread, crust removed
- 1 1/2 pounds ground beef
- 1 1/2 pounds ground pork
- 1 large egg
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Kosher salt and freshly ground black pepper
- 4 cups heated Pomodoro Sauce (recipe follows)
- 1/2 pound fresh whole milk mozzarella cheese, cut into chunks
- Leaves from fresh basil
- 1 pound spaghetti
- Tomato Sauce:
- 1/2 cup extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand, liquid reserved
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh basil leaves, torn into pieces
DIRECTIONS
- 1/4 cup fresh basil leaves, torn into pieces
- Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
- Enjoy!