Spaghetti & Meatballs

Ingredients

  • ¼ cup olive oil
  • 5 cloves garlic, finely chopped
  • 1 tbsp. dried parsley
  • 1 tbsp. dried basil
  • 2 28-oz. cans whole peeled tomatoes in juice, crushed
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup sugar
  • 10 oz. ground pork
  • 5 oz. ground beef chuck
  • 5 oz. ground veal
  • ⅓ cup shredded provolone
  • ⅓ cup whole-milk ricotta
  • ¼ cup finely grated parmesan
  • ¼ cup finely grated pecorino, plus more for serving
  • ¾ cup breadcrumbs
  • 3 eggs. lightly beaten
  • 1 lb. spaghetti, cooked
  • 2 tbsp. finely chopped fresh parsley, for serving

Info

  • Prep: 60
  • Cook: 45
  • Serves: 8
  • Source
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Directions

  1. Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes.
  2. Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes.
  3. Add sugar; cook until reduced and thick, about 20 minutes.
  4. Mix remaining garlic, pork, chuck, veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt, and pepper in a bowl; form into eight 2 ½″ meatballs, about 6 oz. each.
  5. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
  6. Transfer to sauce; cook until cooked through, about 30 minutes.
  7. Serve meatballs and sauce over spaghetti; sprinkle with parsley.