Ingredients:

  • 1 lb Ground Beef (80/20 mix)
  • 8 oz Ground Pork
  • 2 slices fresh White Bread (crusts removed)
  • 1/4 cup Whole Milk
  • 1 Large Egg (lightly beaten)
  • 1/2 cup finely grated Parmesan Cheese
  • 1/4 cup chopped Fresh Parsley
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt (for meatballs)
  • 1/2 teaspoon freshly ground Black Pepper (for meatballs)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 2 tablespoons Tomato Paste
  • 2 x 28 oz cans Whole Peeled Tomatoes (San Marzano preferred)
  • 1/2 cup Water or low-sodium chicken stock
  • 1 dried Bay Leaf
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1/2 cup Fresh Basil Leaves (torn)
  • 12 oz Spaghetti
  • Salt and Pepper (to taste for sauce and pasta water)

Instructions:

  1. Activate the Binder: Place the bread slices in a shallow bowl with the milk. Let soak for 5 minutes, then squeeze out excess milk, reserving the milk. Crumble the soaked bread into a fine paste.
  2. Mix Ingredients: In a large bowl, combine the soaked bread, reserved milk, beaten egg, grated Parmesan, chopped parsley, dried oregano, garlic powder, salt, and pepper. Mix lightly.
  3. Add Meat: Add the ground beef and pork to the mixture. Using your hands, mix gently until just combined. Do not overmix.
  4. Form and Chill: Roll the mixture into 1.5-inch balls (approximately 18-20). Place them on a prepared baking sheet. Chill in the refrigerator for 20 minutes to help them hold their shape.
  5. Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 6–8 minutes.
  6. Add Garlic and Paste: Stir in the minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly, until the colour deepens.
  7. Deglaze and Add Tomatoes: Pour in the water or stock and scrape up any browned bits on the bottom of the pot. Add the whole canned tomatoes, crushing them thoroughly by hand or using a potato masher.
  8. Season: Add the bay leaf, salt, and pepper. Bring the sauce to a gentle simmer.
  9. Brown the Meatballs: In a separate large skillet, add a splash of olive oil and brown the chilled meatballs on all sides over medium-high heat (3–4 minutes total). They do not need to be cooked through.
  10. Introduce to Sauce: Carefully transfer the browned meatballs to the simmering sauce, ensuring they are submerged.
  11. Slow Simmer: Reduce the heat to low, cover the pot slightly ajar, and simmer gently for a minimum of 2 hours, or up to 3 hours, stirring occasionally.
  12. Cook Pasta: About 20 minutes before serving, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package directions until al dente.
  13. Finish Sauce: Remove the bay leaf. Stir in the fresh torn basil leaves. Taste the sauce and adjust salt and pepper if needed.
  14. Combine: Drain the pasta well. Either toss the spaghetti directly into the sauce pot with the meatballs to coat, or serve a mound of pasta topped with the sauce and a generous portion of meatballs.
  15. Garnish: Serve immediately with a grating of fresh Parmesan cheese.