Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • 5 lb Ground Pork or Veal
  • 1 cup Dried Breadcrumbs (Panko or plain)
  • 1/2 cup Whole Milk (for soaking breadcrumbs)
  • 1/2 cup Fresh Parsley, finely chopped
  • 1/4 cup Fresh Basil, finely chopped
  • 3 cloves Garlic, minced (for meatballs)
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1/4 cup Pecorino Romano Cheese, freshly grated
  • 1 large Egg, lightly beaten
  • 5 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil (for browning)
  • 2 (28-oz) cans Canned Crushed Tomatoes (San Marzano preferred)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, thinly sliced (for sauce)
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (e.g., Chianti or Merlot)
  • 1 tsp Sugar (optional)
  • 1 large Bay Leaf
  • 1 lb Good Quality Spaghetti
  • Drizzle Extra Virgin Olive Oil (for finishing)

Instructions:

  1. Heat 1 Tbsp olive oil in a large Dutch oven over medium heat. Sauté diced onion until softened (about 5 minutes). Add sliced garlic and cook until fragrant (1 minute).
  2. Stir in tomato paste, oregano, and red pepper flakes; cook for 2 minutes until slightly darkened. Pour in red wine (if using), scraping up any browned bits, and simmer until reduced by half.
  3. Stir in crushed tomatoes, bay leaf, salt, and sugar (if using). Bring to a bare simmer, then remove from heat temporarily.
  4. Combine breadcrumbs and milk in a small bowl; let sit for 5 minutes until fully absorbed (this creates the panade).
  5. In a large bowl, gently combine ground meats, soaked breadcrumb mixture, parsley, basil, minced garlic, both cheeses, beaten egg, salt, and pepper. Do not overmix.
  6. Gently roll the mixture into uniform 1.5-inch balls. Arrange on a baking sheet and chill for 15 minutes to help them hold their shape.
  7. Heat the remaining 1 Tbsp olive oil in a separate skillet or the wiped-out Dutch oven. Brown the meatballs aggressively on all sides until a deep crust forms; they do not need to be cooked through.
  8. Gently place the browned meatballs into the simmering tomato sauce, ensuring they are mostly submerged.
  9. Cover the Dutch oven and reduce heat to very low. Simmer gently for 1 hour 30 minutes, stirring occasionally and gently. Remove the bay leaf before proceeding.
  10. About 20 minutes before the sauce is done, bring a large pot of heavily salted water to a rolling boil. Cook spaghetti according to package directions until al dente.
  11. Before draining, reserve about 1 cup of starchy pasta water. Drain the spaghetti.
  12. Transfer the drained spaghetti directly into the Dutch oven with the sauce and meatballs. Toss gently to coat thoroughly, adding reserved pasta water a splash at a time if the sauce seems too thick.
  13. Divide among bowls. Drizzle with high-quality EVOO and top generously with extra grated Parmesan cheese before serving.