Back to 6 servings Meatballs 1 cup cubed stale Italian bread, crusts removed or left on 0.5 cup whole milk 1 pound ground beef, 80/20 1 pound ground pork 2 large eggs, beaten 0.5 cup grated Parmesan cheese, finely grated, plus more for serving 0.5 cup yellow onion, finely minced 3 garlic cloves, minced 0.25 cup fresh parsley, minced 2 teaspoons kosher salt 1 teaspoon black pepper 3 tablespoons olive oil, for browning Sauce 2 tablespoons olive oil 1 medium yellow onion, small dice 4 garlic cloves, minced 2 tablespoons tomato paste 56 ounces crushed tomatoes, two 28-ounce cans, San Marzano if possible 1 bay leaf 0.25 cup fresh basil, thinly sliced, plus more for serving 1 teaspoon kosher salt, plus more to taste To serve 1 pound spaghetti red pepper flakes, optional
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1 Step 1: Soak the bread cubes in the milk for 10 to 20 minutes, then mash with a fork into a paste.2 Step 2: In a large bowl, combine the bread paste, beef, pork, eggs, Parmesan, minced onion, garlic, parsley, salt and pepper. Mix gently by hand just until combined; overmixing makes tough meatballs.3 Step 3: Fry a small test patty in a little oil over medium heat until cooked through, then taste and adjust the seasoning of the mixture.4 Step 4: With damp hands, roll the mixture into about 36 meatballs, 1 1/2 to 2 inches wide, keeping them a consistent size.5 Step 5: Heat the oil in a large Dutch oven over medium heat. Brown the meatballs in 2 to 3 batches, about 6 minutes per batch, without crowding, until browned on all sides. Transfer to a clean plate; they will finish cooking in the sauce.6 Step 6: In the same pot over medium heat, cook the diced onion in the olive oil with the salt for 5 minutes until soft and translucent. Add the garlic and cook 1 minute until fragrant, without letting it brown.7 Step 7: Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, bay leaf and about 1 cup of water, scraping up the browned bits from the bottom of the pot.8 Step 8: Bring to a simmer, then return the meatballs and their juices to the pot. Reduce the heat to low, partly cover, and simmer gently about 30 minutes, turning the meatballs occasionally, until the sauce thickens slightly and the meatballs are tender and cooked through.9 Step 9: About halfway through the simmer, boil the spaghetti in generously salted water until al dente, following the package time. Drain.10 Step 10: Remove the bay leaf, stir the basil into the sauce, and adjust the salt. Toss the spaghetti with a few ladles of sauce, then top with meatballs and more sauce. Serve with Parmesan, basil and red pepper flakes if desired.getsaucepan.com/r/c8f5f378-c219-5650-b5da-18829718de8e
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