Spaghetti and Meatballs

Paired with Barolo (Nebbiolo)

Serves 4 to 6

Ingredients

Meatballs

• 1 lb ground beef (80/20)

• 0.5 lb ground pork

• 2 to 3 slices day-old white bread, crusts removed

• 0.5 cup whole milk (for panade)

• 1 large egg

• 0.5 cup finely grated Parmigiano-Reggiano

• 3 cloves garlic, finely minced

• 0.25 cup finely chopped parsley

• 1 tsp kosher salt

• 0.75 tsp freshly cracked black pepper

• Olive oil, for searing

Tomato Sauce

• 3 tbsp olive oil

• 0.5 medium yellow onion, finely diced

• 4 cloves garlic, thinly sliced

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 can (28 oz) San Marzano tomatoes, hand-crushed

• 1 Parmesan rind (optional)

• Kosher salt, to taste

• Fresh basil, torn

Pasta

• 1 lb spaghetti or spaghettoni

• Kosher salt for pasta water

Instructions

Make the Panade

1. Tear the bread into pieces and place in a bowl.

2. Pour milk over the bread and let soak 30 to 60 seconds.

3. Gently squeeze out excess milk.

4. Break the bread apart with your fingers into a soft paste.

Prepare the Meatballs

1. In a large bowl, combine the panade, beef, pork, egg, Parmigiano-Reggiano, garlic, parsley, salt, and pepper.

2. Mix gently just until combined. Do not overwork.

3. Roll into golf-ball-sized meatballs and set aside.

Sear the Meatballs

1. Heat olive oil in a large skillet over medium heat.

2. Sear meatballs until browned on all sides. They do not need to be cooked through.

3. Transfer directly into the simmering sauce to finish cooking.

Make the Sauce

1. Heat olive oil in a wide pot over medium heat.

2. Add onion and cook until soft and translucent, no browning.

3. Add garlic and tomato paste. Cook until tomato paste turns brick red and aromatic.

4. Stir in crushed tomatoes and Parmesan rind.

5. Bring to a gentle simmer and season lightly with salt.

Simmer

1. Add meatballs to the sauce.

2. Simmer uncovered for 35 to 45 minutes, stirring gently occasionally.

3. Finish with fresh basil and adjust seasoning.

Cook the Pasta

1. Bring a large pot of water to a boil and season generously with salt.

2. Cook pasta until just shy of al dente.

3. Transfer pasta directly into the sauce with a splash of pasta water.

4. Toss to coat and finish cooking in the sauce.

To Serve

• Twirl pasta into warm bowls.

• Top with meatballs and additional sauce.

• Finish with grated Parmigiano-Reggiano and fresh basil.