Meatballs and Spaghetti
Ingredients
For the Meatballs
4 slices white bread, crusts removed and torn into pieces
3/4 cup buttermilk
Extra-virgin olive oil, for drizzling
1 1/2 lb ground beef chuck, 85% lean
3/4 lb sweet Italian sausage, removed from casings
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving if desired
2 tbsp minced fresh parsley
2 tbsp minced garlic
3/4 tsp salt
3/4 tsp freshly ground black pepper
For the Sauce + Spaghetti
1–2 tbsp extra-virgin olive oil
2 cups chopped yellow onion
1 tsp crushed red pepper
2 tbsp minced garlic
3/4 cup dry red wine
1 28-oz can tomato puree
1 28-oz can crushed tomatoes
2 bay leaves
1 1/2 cups water
1/3 cup chopped fresh basil
1 tbsp chopped fresh oregano
2 tbsp evaporated milk, optional
Salt, to taste
1 lb dried spaghetti, cooked until al dente
Finely grated Parmigiano-Reggiano, for serving
Step By Step
1️⃣ Make The Panade
Soak the torn bread in buttermilk for 10 minutes. Drizzle with olive oil, then mash everything together into a paste.
2️⃣ Mix The Meatballs
Gently combine the bread mixture with the beef, sausage, Parmesan, parsley, 2 tablespoons garlic, salt, and black pepper. Mix only until everything comes together.
3️⃣ Shape + Chill
Form the mixture into about 10 large meatballs. Refrigerate them while you start the sauce.
4️⃣ Build The Base
Heat 1–2 tablespoons olive oil in a large Dutch oven. Add the onion and crushed red pepper and cook for 6–8 minutes, until softened and lightly browned.
5️⃣ Add Garlic + Wine
Add the remaining garlic and cook for 2 minutes. Pour in the red wine, scrape up the browned bits from the bottom of the pot, and cook until the wine reduces by half, about 1–2 minutes.
6️⃣ Simmer The Sauce
Add the tomato puree, crushed tomatoes, bay leaves, and water. Simmer for 20 minutes so the sauce can thicken and develop flavor.
7️⃣ Cook The Meatballs
Gently lower the meatballs into the sauce one at a time. Simmer undisturbed for 10–15 minutes, then carefully stir. Continue cooking at a very gentle simmer for another 45–60 minutes, stirring occasionally, until the meatballs are tender and the sauce is deeply flavored.
8️⃣ Finish The Pot
Stir in the basil and oregano and season with salt. If the sauce tastes too acidic, stir in the optional evaporated milk and cook for a few minutes longer. Remove the bay leaves.
9️⃣ Serve
Spoon the meatballs and sauce over al dente spaghetti and finish with plenty of grated Parmigiano-Reggiano.
