Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground pork
  • 1/2 cup Panko or Italian breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes (canned)
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1/2 tsp sugar
  • 1 lb spaghetti
  • 2 tbsp olive oil

Instructions:

  1. In a medium bowl, combine the milk and breadcrumbs and let them hydrate.
  2. Add the ground beef, pork, beaten egg, Parmesan, minced garlic, parsley, salt, black pepper, and dried oregano to the bowl. Mix with your hands until just incorporated, then roll into balls approximately 1.5 inches in diameter.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the meatballs for 2–3 minutes per side until a deep mahogany crust forms. Remove meatballs from the pan and set aside.
  4. In the same skillet, sauté the diced onion until translucent, then add garlic and cook for 1 minute until fragrant.
  5. Stir in the tomato paste, crushed tomatoes, dried basil, and sugar. Return the meatballs to the pan, lower the heat, and simmer for 20 minutes until the sauce thickens.
  6. Boil the spaghetti in salted water with olive oil until al dente. Reserve approximately 1/2 cup of pasta water.
  7. Finish the pasta by tossing it directly into the sauce with a small amount of the reserved starchy pasta water to create an emulsion.