Classic Spaghetti and Meatballs
Recipe from
Food & Wine
Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal, and pork makes the meatballs really flavorful.

Servings:
6
Prep Time:
1 hr
Total Time:
1 hr 45 mins
Ingredients
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2 sliceswhite sandwich bread, torn into small piecessee savings

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1/4 cupwhole milksee savings

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1 poundground beef chucksee savings

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1/2 poundground vealsee savings

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1/2 poundground porksee savings

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2 tablespoonsfreshly grated Parmigiano-Reggiano cheese, plus more for servingsee savings

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1 1/2 tablespoonsminced garlicsee savings

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Kosher salt and freshly ground peppersee savings

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3 tablespoonschopped basil, plus 1 large basil sprigsee savings

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1 teaspoonchopped oreganosee savings

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2 28-ouncecans whole tomatoessee savings

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1/4 cupextra-virgin olive oilsee savings

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1 pinch ofcrushed red peppersee savings

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1 1/2 poundsspaghettisee savings

Directions
1.
In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil, and the oregano. Form the meat mixture into golf ball-size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.
2.
Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes. Add the crushed red pepper, chopped tomatoes, and the basil sprig. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the sauce with salt and pepper.
3.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Brown the meatballs in batches, about 3 minutes per side. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the skillet. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Pour the water into the tomato sauce.
4.
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot. Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls. Spoon the meatballs and remaining tomato sauce over the spaghetti. Sprinkle with the remaining 2 tablespoons chopped basil. Serve at once, passing grated cheese at the table.
MAKE AHEAD
The meatballs and sauce can be cooked up to 2 days in advance. Reheat gently before serving.
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