Spaghetti and Meatballs

Tender Italian-American meatballs simmered in tomato sauce and served over spaghetti.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 2 large eggs
• 1 cup fresh breadcrumbs soaked in 1/2 cup milk
• 1/2 cup grated Grana Padano, plus more for serving
• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced

Salt and freshly ground black pepper

• 1/4 cup olive oil
• 1 onion, chopped

Two 28-oz cans crushed San Marzano tomatoes

• 2 fresh basil sprigs
• 1 lb spaghetti

Directions

1. Combine the beef, pork, eggs, soaked breadcrumbs (squeezed), grated cheese, parsley, garlic, salt and pepper. Mix gently and form into 1 1/2-inch meatballs.
2. Heat the olive oil in a wide pot and brown the meatballs on all sides; remove and set aside.
3. Add the onion to the pot and cook until softened, about 5 minutes.
4. Add the crushed tomatoes and basil, season, and bring to a simmer.
5. Return the meatballs to the sauce and simmer gently, partially covered, for 40 minutes, stirring occasionally.
6. Meanwhile, cook the spaghetti in salted water until al dente and drain.
7. Toss the pasta with some of the sauce, then top with meatballs and more sauce. Serve with grated cheese.

Notes

Lidia Bastianich’s beloved Italian-American spaghetti and meatballs.