Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine (e.g., Chianti or Cabernet Sauvignon)
  • 2 (28 oz) cans Whole Peeled San Marzano Tomatoes, crushed by hand
  • 1 cup Beef or Vegetable Stock
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (adjust to taste)
  • 1 tsp Granulated Sugar
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Ground Beef (85% lean recommended)
  • 1/2 lb Ground Pork (or Italian sausage removed from casing)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk
  • 1 large Egg, lightly beaten
  • 1/2 cup Freshly Grated Parmesan Cheese (plus extra for serving)
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Olive Oil (for searing)
  • 1 lb Spaghetti or Linguine
  • Kosher Salt (for pasta water)
  • Fresh Basil leaves, for garnishing

Instructions:

  1. Sauté Aromatics: Heat 2 Tbsp olive oil in the Dutch oven over medium heat. Add diced onion and cook until softened and translucent (about 6–8 minutes). Add the minced garlic and red pepper flakes; cook for 1 minute until fragrant.
  2. Deglaze: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Reduce heat and cook until the wine is nearly evaporated (2–3 minutes).
  3. Simmer: Stir in the crushed tomatoes, stock, oregano, sugar, and bay leaf. Bring to a simmer, then reduce the heat to the lowest setting. Cover loosely and let the sauce simmer gently while preparing the meatballs.
  4. Soak Binder: In the mixing bowl, combine the Panko breadcrumbs and milk. Let sit for 5 minutes until the Panko is fully saturated.
  5. Combine Ingredients: Add the ground beef, pork, egg, Parmesan, parsley, minced garlic, salt, and pepper to the bowl with the soaked Panko. Mix gently using your hands until just combined.
  6. Form Meatballs: Roll the mixture into 1.5-inch (4 cm) balls (you should get 20–24 meatballs). Place them on a lined sheet pan. Chill for 15 minutes if time allows.
  7. Sear: Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until well browned on all sides (about 3–4 minutes per batch). They do not need to be cooked through.
  8. Transfer and Slow Simmer: Carefully transfer the seared meatballs to the simmering tomato sauce. Cover the sauce again and let the meatballs cook gently in the sauce for at least 60–90 minutes, stirring occasionally, until they are tender and the sauce is rich and thick. Remove the bay leaf before serving.
  9. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until perfectly al dente.
  10. Combine: Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and immediately add it to the Dutch oven with the sauce and meatballs. Toss gently to coat. Add a splash of the reserved pasta water if the sauce seems too thick.
  11. Serve immediately, topped generously with extra grated Parmesan and fresh basil leaves.