Ingredients:

  • lb Ground Beef (80/20)
  • /2 lb Ground Pork
  • /2 lb Mild Italian Sausage (casings removed)
  • cup day-old white bread, crusts removed
  • /2 cup Whole Milk
  • /2 cup finely grated Parmesan cheese
  • /4 cup finely chopped fresh Parsley
  • large Eggs, lightly beaten
  • cloves Garlic, minced finely (for meatballs)
  • tsp Kosher Salt (for meatballs)
  • /2 tsp freshly ground Black Pepper
  • /4 tsp Red Pepper Flakes
  • Tbsp Olive Oil (for searing)
  • Tbsp Olive Oil (for sauce base)
  • large Yellow Onion, finely diced
  • cloves Garlic, thinly sliced (for sauce)
  • (28 oz) can Crushed Tomatoes (San Marzano preferred)
  • (15 oz) can Tomato Sauce (plain)
  • cup Water or low-sodium Beef Broth
  • small sprig fresh Rosemary
  • Bay Leaf
  • tsp Dried Oregano
  • tsp Kosher Salt (for sauce)
  • tsp granulated Sugar
  • lb Spaghetti
  • Extra fresh Parsley and Parmesan for garnish

Instructions:

  1. Make the Panade: Whisk milk and bread in a small bowl until fully saturated. Let stand for 5 minutes to soften.
  2. Combine Meat Mixture: In a large bowl, gently combine the ground meats, Parmesan, parsley, minced garlic, eggs, salt, pepper, and pepper flakes.
  3. Incorporate Panade: Gently fold in the soaked bread mixture. Mix only until just combined; overmixing creates tough meatballs.
  4. Chill: Cover and refrigerate the mixture for at least 30 minutes.
  5. Form Balls: Roll mixture into uniform balls, about 1.5 inches (4cm) in diameter.
  6. Start Sauce Base: Heat 2 Tbsp olive oil in a Dutch oven over medium heat. Sauté diced onion until translucent (about 6-8 minutes). Add sliced garlic and cook for 1 minute until fragrant.
  7. Bloom Spices: Stir in dried oregano and cook for 30 seconds.
  8. Add Tomatoes: Pour in crushed tomatoes, tomato sauce, water/broth, bay leaf, rosemary sprig, salt, and sugar. Bring to a gentle simmer.
  9. Sear Meatballs: While the sauce heats, sear the meatballs in batches in a separate skillet with 2 Tbsp olive oil until nicely browned on all sides. They do not need to be cooked through.
  10. Simmer: Gently nestle the seared meatballs into the simmering sauce. Reduce heat to the lowest setting, cover the pot slightly ajar, and simmer for a minimum of 2 hours (3 hours is better). Stir very gently every 30 minutes.
  11. Cook Pasta: About 20 minutes before the sauce is done, cook spaghetti in salted boiling water until al dente. Reserve about 1 cup of pasta water.
  12. Finish: Remove the bay leaf and rosemary stem from the sauce. Taste and adjust seasoning. Toss the drained spaghetti directly into the sauce, adding splashes of reserved pasta water if needed, to create a glossy coating.
  13. Serve: Serve immediately, topped with fresh parsley and extra grated Parmesan.