Ingredients:

  • 2 slices White Bread (crusts removed)
  • 1/4 cup Whole Milk
  • 1 lb Ground Beef (80/20 mix)
  • 1 lb Ground Pork
  • 1/2 medium Yellow Onion (finely grated)
  • 3 Garlic Cloves (minced)
  • 1 Large Egg (lightly beaten)
  • 1/4 cup Fresh Parsley (finely chopped)
  • 1 tsp Dried Oregano
  • 1/2 cup Parmesan Cheese (freshly grated)
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper (freshly cracked)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Yellow Onion (finely chopped)
  • 1 medium Carrots (finely chopped)
  • 1 stalk Celery (finely chopped)
  • 4 Garlic Cloves (thinly sliced)
  • 1/2 cup Dry Red Wine (optional)
  • 2 x 28 oz cans Canned Crushed San Marzano Tomatoes (1.8 kg)
  • 2 tbsp Tomato Paste
  • A handful Fresh Basil (whole leaves)
  • 2 Bay Leaves
  • 1 cup Water or low-sodium stock
  • Kosher Salt and Pepper (to taste)
  • 1 lb Dried Spaghetti or Bucatini
  • Parmesan Cheese (for serving)
  • Fresh Basil or Parsley (for serving)

Instructions:

  1. Prep the Binder (Panade): Place the bread in a small bowl and pour the milk over it. Allow it to soak for 5 minutes, then squeeze out the excess milk and set the soaked bread aside.
  2. Combine Meatball Ingredients: In a large bowl, combine the ground beef, ground pork, grated onion, minced garlic, beaten egg, parsley, oregano, Parmesan, salt, pepper, and the soaked bread.
  3. Mix Gently: Use your hands to mix the ingredients until just combined. Do not overmix.
  4. Test and Season: Form a small, marble-sized patty and sauté it quickly. Taste, and adjust salt or seasoning in the main mixture as needed.
  5. Roll and Chill: Roll the mixture into 1.5-inch (4 cm) balls. Place them on a sheet tray lined with parchment paper and chill in the fridge for 15 minutes.
  6. Sear the Meatballs: Heat half of the olive oil in the Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides, about 4–6 minutes per batch. Remove the seared meatballs and set aside, leaving the oil and fat behind in the pot.
  7. Sauté the Aromatics (Soffritto): Add the remaining olive oil to the Dutch oven. Reduce the heat to medium-low. Add the chopped onion, carrot, and celery. Cook slowly for 10–12 minutes until the vegetables are very soft and translucent.
  8. Add Garlic and Paste: Stir in the sliced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly.
  9. Deglaze (Optional): Pour in the red wine (if using) and scrape up any browned bits (the fonds) from the bottom of the pot. Let the wine reduce by half.
  10. Simmer the Sauce: Stir in the crushed tomatoes, fresh basil leaves, bay leaves, and a pinch of salt and pepper. Bring the sauce to a gentle simmer.
  11. Marry the Meatballs: Gently nestle the seared meatballs into the simmering sauce. If the sauce looks too thick, add the reserved water or stock.
  12. Slow Cook: Cover the pot partially and reduce the heat to low. Let the sauce simmer for at least 90 minutes (or up to 3 hours). Remove the bay leaves when done.
  13. Adjust and Rest: Taste the sauce and adjust the seasoning. Allow the sauce and meatballs to rest for 15 minutes off the heat.
  14. Cook Pasta and Serve: Cook the spaghetti according to package directions until al dente. Drain the pasta, saving about 1/2 cup of the cooking water. Transfer the drained pasta directly to the sauce and toss gently with a ladleful of sauce to coat.
  15. Plate Up: Serve immediately, topped with the meatballs, a generous spoonful of extra sauce, fresh Parmesan, and a scattering of fresh herbs.