Favorite Spaghetti and Meatballs

Method

1. 1

   Gather ingredients: 60 ml olive oil, 8 cloves garlic, 800 g tomatoes, 1 tsp red pepper flakes, 2 bay leaves, 2 tsp salt, 1 tsp oregano, 1 tsp pepper, 3 slices bread, 120 ml milk, 500 g beef, 250 g pork, 250 g veal, 2 eggs, 115 g Parmesan, 30 g parsley, 1 tsp fennel seeds, 15 g basil, 500 g spaghetti, 15 ml vegetable oil. Tools: large pot, medium bowl, large bowl, baking sheet, immersion blender, large skillet, wooden spoon, paring knife.

2. 2

   Heat oil in large pot over medium-low. Add 4 smashed garlic cloves and cook until golden brown.

3. 3

   Add pepper flakes for 30 seconds. Add tomatoes (crushed), bay leaves, 1 tsp salt, 0.5 tsp oregano, and 0.5 tsp pepper. Simmer for 2 hours.

4. 4

   Soak bread in milk for 5 minutes. Squeeze out and discard milk. Tear bread into pea-sized pieces.

5. 5

   Mix beef, pork, veal, eggs, remaining minced garlic, 90 g Parmesan, 15 g parsley, 1 tsp salt, remaining oregano, pepper, fennel, and pepper flakes with soaked bread.

6. 6

   Form mixture into 24 golf-ball sized meatballs. Place on baking sheet and chill.

7. 7

   Remove bay leaves from sauce. Add basil. Purée with immersion blender until slightly chunky. Reserve 350 ml sauce.

8. 8

   Heat vegetable oil in skillet. Brown meatballs in batches on all sides.

9. 9

   Transfer meatballs to the main sauce pot. Cover and simmer until cooked through.

10. 10

    Boil spaghetti in salted water until al dente. Drain, reserving 240 ml pasta water. Toss pasta with 350 ml reserved sauce.

11. 11

    Plate pasta, top with meatballs and extra sauce. Garnish with remaining 25 g Parmesan and 15 g parsley.