Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1 lb Ground Pork
  • 1 cup Fresh Bread Crumbs
  • 1/2 cup Whole Milk
  • 1 Large Egg, lightly beaten
  • 1/2 cup Parmigiano-Reggiano, finely grated
  • 1/4 cup Fresh Parsley, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 1/2 teaspoons Kosher or Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 3 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 medium Yellow Onion, finely diced
  • 6 cloves Garlic, sliced thin
  • 2 x 28 oz cans Crushed Tomatoes (San Marzano recommended)
  • 2 tablespoons Tomato Paste
  • 1/2 cup Chicken or Vegetable Stock (low sodium)
  • 1/4 cup Fresh Basil, roughly torn (plus extra for garnish)
  • 1 lb Spaghetti or Linguine
  • 1/2 cup Reserved Pasta Water

Instructions:

  1. Prep the Binder: In a small bowl, combine the milk and the fresh bread crumbs. Let them soak for 5 minutes until soft and fully absorbed. This is the secret to tender meatballs.
  2. Combine Ingredients: In the large mixing bowl, gently combine the ground beef, ground pork, the milk-soaked bread mixture, egg, Parmigiano-Reggiano, parsley, minced garlic, oregano, salt, and pepper.
  3. Mix Gently: Use your hands to mix, but be swift and gentle. Do not overmix; stop mixing the moment everything is just combined to prevent tough meatballs.
  4. Shape and Chill: Using a 1/4-cup measure, roll the mixture into 16-18 uniform meatballs. Place them on a lined tray and refrigerate for 15 minutes to help them hold their shape.
  5. Sear the Meatballs: Heat the EVOO in the Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides (about 5-7 minutes per batch). Remove the seared meatballs and set aside, leaving the fat/oil in the pot.
  6. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot and sauté until soft and translucent (about 6-8 minutes). Scrape up any browned bits (fond) from the meatballs.
  7. Toast the Paste: Add the sliced garlic and tomato paste. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly. This mellows the acidity.
  8. Deglaze and Simmer Prep: Pour in the stock and scrape up any remaining fond. Add both cans of crushed tomatoes, salt, pepper, and most of the fresh basil. Stir well.
  9. Combine and Simmer: Gently nestle the seared meatballs back into the sauce. Bring the sauce to a gentle simmer, then immediately reduce the heat to low, cover the pot, and cook for 1 hour, stirring occasionally.
  10. Uncovered Finish: After 1 hour, remove the lid. Continue to simmer gently for an additional 30 minutes. This reduces the sauce and ensures the meatballs are incredibly tender.
  11. Cook the Pasta: About 15 minutes before the sauce is finished, cook the spaghetti until al dente. Reserve at least 1/2 cup of the starchy pasta water before draining.
  12. Marry the Sauce: Add 1/4 cup of the reserved pasta water to the sauce; this helps emulsify the sauce. Taste and adjust seasoning (salt/pepper).
  13. Plate: Toss the drained spaghetti directly into the pot with the sauce and meatballs, or place the pasta in bowls and spoon the gravy generously over the top. Garnish with fresh basil and grated Parmigiano-Reggiano.