Ingredients:

  • 1 lb Ground Beef (80/20)
  • 8 oz Ground Pork
  • ½ cup Panko Breadcrumbs
  • ⅓ cup Whole Milk
  • 1 large Egg, lightly beaten
  • ¼ cup Freshly Grated Parmesan Cheese
  • ¼ cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, finely minced (for meatballs)
  • 1 tsp Dried Oregano
  • 1 tsp Salt (for meatballs)
  • ½ tsp Black Pepper (for meatballs)
  • 3 Tbsp Olive Oil (Extra Virgin)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced (for sauce)
  • 2 Tbsp Tomato Paste
  • ½ cup Dry Red Wine (e.g., Chianti or Merlot, optional)
  • 2 x 28 oz cans Canned Crushed Tomatoes
  • 1 cup Chicken or Vegetable Stock
  • 6-8 Fresh Basil leaves, large
  • 1 Bay Leaf
  • ½ tsp Sugar (granulated, optional)
  • Salt and Pepper, to taste
  • 1 lb Spaghetti Pasta
  • Extra Grated Parmesan/Pecorino, for garnish

Instructions:

  1. Create the Panade: In a small bowl, combine the Panko breadcrumbs and milk. Stir lightly and let sit for 5 minutes until fully absorbed. This keeps the meatballs moist.
  2. Combine Ingredients: In the large mixing bowl, gently combine the ground beef, ground pork, absorbed panade, beaten egg, Parmesan, parsley, minced garlic, oregano, salt, and pepper. Use your hands to mix just until incorporated. Do not overmix.
  3. Roll and Chill: Roll the mixture into 1.5-inch (4 cm) balls (yield 20-24). Place them on a plate and chill in the refrigerator for 15 minutes to firm up.
  4. Sear the Meatballs: Add 2 tablespoons of olive oil to a Dutch oven and heat over medium-high. Working in batches, place the meatballs in the hot oil and turn gently until nicely browned and crusted on all sides. They do not need to be cooked through. Transfer the seared meatballs to a clean plate.
  5. Soffritto: Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil, the diced onion, and a pinch of salt. Sauté for 6–8 minutes until the onion is softened.
  6. Aromatics and Paste: Add the minced garlic and tomato paste. Stir continuously for 2 minutes until the tomato paste darkens slightly, activating the flavour.
  7. Deglaze: Pour in the red wine (if using) and scrape up all the brown bits (fond) from the bottom of the pan. Let the wine reduce by half (about 3 minutes).
  8. Add Liquid and Simmer: Stir in the crushed tomatoes, chicken stock, sugar (if using), bay leaf, basil leaves, and season lightly with salt and pepper. Bring the sauce to a gentle simmer. Return the seared meatballs to the sauce, reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally and gently.
  9. Cook Pasta and Reserve Water: About 15 minutes before the sauce is finished, cook the spaghetti in heavily salted water until al dente. Scoop out about 1 cup of the starchy pasta water before draining the spaghetti.
  10. Combine and Emulsify: Remove the bay leaf from the sauce. Add the drained spaghetti directly to the Dutch oven. Add about ½ cup of the reserved pasta water and toss the pasta vigorously with the sauce and meatballs for 1–2 minutes until the sauce clings beautifully. Add more water if needed.
  11. Serve: Divide immediately onto plates, top with a drizzle of olive oil, grated Parmesan or Pecorino, and fresh chopped herbs.