Spaghetti & meatballs

Ingredients

• 1 lbGround beef
• 1/2 lbGround pork
• 1/2 cupBreadcrumbs
• 1Egg, beaten
• 1/2 cupParmesan, grated, plus more to serve
• 4 clovesGarlic, minced
• 1Yellow onion, finely diced
• 28 ozCrushed tomatoes
• 2 tbspTomato paste
• 1 tspDried oregano
• 1/4 cupFresh basil, torn
• 2 tbspOlive oil
• 1 lbSpaghetti
• Salt and pepper

Method

1. 1

   Combine the beef, pork, breadcrumbs, egg, parmesan, half the garlic, a big pinch of salt, and plenty of pepper. Mix with your hands just until combined — overworking makes them tough.

2. 2

   Roll into 16 balls. Heat the olive oil in a large skillet over medium-high and brown the meatballs on all sides, about 6 minutes. They won't be cooked through yet. Remove and set aside.

3. 3

   Lower the heat to medium. Add the onion and cook until soft, 4 minutes, then the remaining garlic and tomato paste and cook one minute more.

4. 4

   Pour in the crushed tomatoes and oregano with a splash of water. Return the meatballs, cover, and simmer gently until cooked through and the sauce has deepened.

5. 5

   Meanwhile, cook the spaghetti in well-salted water until al dente. Reserve a cup of pasta water, then drain.

6. 6

   Loosen the sauce with a splash of pasta water if needed. Stir in the basil. Serve the meatballs and sauce over the spaghetti with extra parmesan.