Ingredients:

  • 500g 80/20 ground beef
  • 250g ground pork
  • 60g fresh breadcrumbs
  • 80ml whole milk
  • 50g finely grated Parmigiano-Reggiano
  • 1 large egg
  • 3 cloves garlic, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 800g crushed San Marzano tomatoes
  • 3 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 1/2 tsp red pepper flakes
  • 1 small bunch fresh basil
  • 454g dried spaghetti

Instructions:

  1. Prepare the panade by soaking 60g fresh breadcrumbs in 80ml whole milk in a small bowl until a paste forms.
  2. In a large mixing bowl, combine the ground beef, ground pork, panade, grated Parmigiano-Reggiano, egg, grated garlic, parsley, oregano, salt, and pepper. Gently mix until just combined and form into roughly 2-inch meatballs.
  3. Heat 3 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Sear meatballs in batches for 5-8 minutes until a deep mahogany crust forms on all sides. Remove and set aside.
  4. In the same skillet, add remaining diced onion and red pepper flakes and sauté until translucent. Pour in the crushed tomatoes and bring to a light simmer.
  5. Add meatballs back into the sauce. Simmer for 20-30 minutes while boiling the spaghetti in a separate pot of salted water.
  6. Reserve 1/2 cup of starchy pasta water. Drain spaghetti and add directly to the sauce and meatballs. Toss with reserved pasta water and fresh basil to create a glossy emulsion before serving.