Spaghetti and Meatballs

Ingredients

• 1 lb ground beef chuck
• 1/2 lb ground pork
• 2 cups torn day-old white bread, crusts removed
• 3/4 cup whole milk
• 2 large eggs
• 3/4 cup grated Pecorino Romano cheese
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 2 cans (28 oz each) whole peeled San Marzano tomatoes
• 1/4 tsp red pepper flakes
• 6 fresh basil leaves
• 1 lb spaghetti

Before you cook

• Tear the bread into small pieces and soak it in the milk for 10 minutes, then mash it into a paste with your fingers.
• Mince the garlic, chop the onion, and chop the parsley.
• Crush the canned tomatoes by hand in a bowl, breaking each one into shreds.
• Line a sheet pan with parchment.

Steps

1. Combine the beef, pork, soaked bread paste, eggs, half the Pecorino, the parsley, half the garlic, 1 1/2 teaspoons of the salt, and the black pepper in a large bowl.
2. Mix with your hands just until everything is evenly distributed, stopping as soon as it comes together.
3. Roll the mixture into 18 balls about 2 inches across and set them on the parchment.
4. Heat the olive oil in a wide Dutch oven over medium-high heat.
5. Brown the meatballs in two batches, about 2 minutes per side, turning them so they color on three or four faces, and return them to the sheet pan.
6. Lower the heat to medium and add the onion to the pot.
7. Cook the onion for 6 to 8 minutes, scraping up the browned bits, until it is soft and translucent.
8. Stir in the remaining garlic and the red pepper flakes and cook for 1 minute, until fragrant.
9. Pour in the crushed tomatoes with all their juice and add the remaining 1/2 teaspoon salt.
10. Bring the sauce to a simmer, then lower the heat so it barely bubbles.
11. Slide the meatballs back into the sauce along with any juices from the pan.
12. Cover partially and simmer for 60 minutes, stirring gently every 20 minutes so nothing sticks.
13. Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until just al dente, about 9 minutes.
14. Drain the spaghetti and divide it among six warm bowls.
15. Spoon the sauce and three meatballs over each portion, tear the basil over the top, and pass the remaining Pecorino.