Recipe Details

Ingredients

FOR THE MEATBALLS:

• 3/4 lb. 

  ground beef

• 3/4 lb. 

  ground pork

• 2 

  whole eggs

• 3/4 c. 

  fine breadcrumbs

• 3/4 c. 

  freshly grated parmesan cheese, plus more for topping

• 3 

  cloves garlic, minced

• 1/4 c. 

  flat-leaf parsley, minced

• 1/4 tsp. 

  salt

• Freshly ground black pepper

• Splash of milk

• 1/2 c. 

  olive oil

FOR THE SAUCE AND PASTA:

• 1 

  whole yellow onion, diced

• 3 

  cloves garlic, minced

• 1 

  can (28 ounces) crushed tomatoes

• 1 

  can (28 ounces) whole tomatoes

• 1/2 c. 

  white or red wine (optional)

• Crushed red pepper flakes (optional)

• 1/4 c. 

  flat-leaf parsley, minced

• 1/4 tsp. 

  salt

• Freshly ground black pepper

• 1 tsp. 

  sugar

• 8 

  whole fresh basil leaves, chopped (optional)

• 2 lb. 

  spaghetti, cooked to al dente

Description

1. To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up.
2. 2To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside.
3. 3To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes.
4. 4Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times.
5. 5Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.

Ingredients

• 1 lb. 

  spaghetti

• 1 lb. 

  ground beef

• 1/3 c. 

  bread crumbs

• 1/4 c. 

  finely chopped parsley

• 1/4 c. 

  freshly grated Parmesan, plus more for serving

• 1 

  large egg

• 2 

  garlic cloves, minced

• Kosher salt

• 1/2 tsp. 

  red pepper flakes

• 2 tbsp. 

  extra-virgin olive oil

• 1/2 c. 

  onion, finely chopped

• 1 

  (28-oz.) can crushed tomatoes

• 1 

  bay leaf

• Freshly ground black pepper

Description

1. Step 1In a large pot of salted boiling water, cook pasta until al dente. Drain.
2. Step 2In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
3. Step 3In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
4. Step 4Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
5. Step 5Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.