Spaghetti and Meatballs

1. 1
   prep · ~10 min

   Blanch and crush the tomatoes.

   1.Score a small 'X' on the bottom of each tomato.

   2.Drop into boiling water for 30 seconds, then transfer to an ice bath.

   3.Peel off the skins, remove the core, and crush the tomatoes by hand in a bowl.

   TIPCrushing by hand instead of blending leaves a rustic texture in the sauce.
2. 2
   mix · ~5 min

   Make the meatball mixture.

   1.In a large bowl, combine ground beef, breadcrumbs, 1 beaten egg, 3 tbsp parmesan, 2 minced garlic cloves, 1 tbsp parsley, a pinch of salt, and a pinch of pepper.

   2.Mix gently with your hands until just combined — do not overwork the meat.

   TIPHandle the mixture lightly. Overworking makes the meatballs dense and tough.
3. 3
   prep · ~3 min

   Shape the meatballs.

   1.Roll the mixture into 12 evenly sized balls, about 1.5 inches in diameter.

   2.Place them on a tray and wash your hands.
4. 4
   fry · ~10 min

   Brown the meatballs in batches.

   1.Heat 2 tbsp olive oil in a large skillet over medium-high heat.

   2.Add meatballs in a single layer without crowding. Brown on all sides, about 6-7 minutes total per batch.

   3.Transfer browned meatballs to a plate and set aside. They will finish cooking in the sauce.

   TIPDon't worry if the meatballs are still pink inside — they'll finish cooking in the sauce.
5. 5
   saute · ~6 min

   Build the sauce base.

   1.Reduce the heat under the same skillet to medium. Add the finely chopped onion.

   2.Cook until soft and translucent, about 4-5 minutes.

   3.Add the 4 minced garlic cloves and sauté until fragrant, about 1 minute.
6. 6
   simmer · ~2 min

   Simmer the tomato sauce.

   1.Pour the hand-crushed tomatoes into the skillet with the onions.

   2.Add sugar, oregano, basil, a pinch of salt, and a pinch of black pepper. Stir well.

   3.Bring the sauce to a gentle simmer.
7. 7
   simmer · ~30 min

   Finish cooking the meatballs in the sauce.

   1.Gently nestle the browned meatballs into the simmering sauce.

   2.Cover and let simmer on low heat for 25-30 minutes, turning the meatballs once halfway through.

   TIPThe low, slow simmer lets the meatballs release flavor into the sauce and absorb moisture.
8. 8
   boil · ~10 min

   Cook the spaghetti.

   1.While the sauce simmers, bring a large pot with 3 liters of water to a rolling boil.

   2.Add 1 tablespoon of salt to the water.

   3.Add the dried spaghetti and cook until al dente according to the package instructions, about 8-10 minutes.

   4.Reserve 1 cup of pasta water before draining. Drain the spaghetti in a colander.
9. 9
   mix · ~1 min

   Toss the spaghetti with some sauce.

   1.Return the drained spaghetti to the empty pot.

   2.Ladle in 1-2 cups of the tomato sauce (without meatballs) and toss well to coat the pasta.
10. 10
    assemble · ~2 min

    Plate the Spaghetti and Meatballs.

    1.Twirl a portion of sauced spaghetti onto each plate or into a shallow bowl.

    2.Nestle 3 meatballs onto the pasta and spoon extra sauce over the top.

    3.Scatter the remaining fresh chopped parsley over everything.

    4.Finish with grated parmesan cheese and a few fresh basil leaves.

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