Spaghetti and Meatballs

Ingredients for Spaghetti and Meatballs

• 6 (800g) cans whole tomatoes in juice (preferably San Marzano)

• 2 cipolle medie, tritate

• 120ml olio extravergine di oliva

• 6 spicchi d'aglio, tritati finemente

• 2 cipolle medie, finemente tritate

• 60ml olio extravergine di oliva

• 10 spicchi d'aglio, tritati finemente

• 725ml torn day-old Italian bread

• 725ml di latte intero

• 6 uova grandi

• 475ml grated Parmigiano-Reggiano (110g )

• 1/3 cup finely chopped flat-leaf parsley

• 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled

• 1 tablespoon grated lemon zest

• 675g ground veal

• 675g pork mince

• 675g beef mince (not lean)

• 240ml olive or vegetable oil

• 900g dried spaghetti

• Accompaniment: grated Parmigiano-Reggiano

• Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots

• a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.

Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoons salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.

Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.

Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 teaspoons salt, and 1 1/2 teaspoons pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).

Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

Heat olive or vegetable oil (240ml ) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.

Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)

Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoons salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

Serve with meatballs, remaining sauce, and grated cheese.

Avvertenza

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