Ingredients:

  • 1 lb ground beef (80/20 blend)
  • ½ lb ground pork
  • ½ cup grated Parmesan cheese, plus more for serving
  • ½ cup breadcrumbs (plain or Italian seasoned)
  • ¼ cup milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil, for browning
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 cup beef broth or water
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • ½ tsp sugar (optional, to balance acidity)
  • Salt and pepper to taste
  • 1 lb spaghetti or your favorite pasta shape
  • Salt, for pasta water

Instructions:

  1. Combine all meatball ingredients (except olive oil) in a large bowl. Gently mix until just combined (don't overmix!). Roll into 1-inch meatballs.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides in batches. Set aside.
  3. In the same pot (or Dutch oven), heat olive oil over medium heat. Sauté onion until softened. Add garlic and cook until fragrant.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, basil, oregano, sugar (if using), salt, and pepper. Bring to a simmer.
  5. Gently add the browned meatballs to the sauce. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
  6. While the sauce simmers, cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  7. Toss the cooked pasta with the meatball sauce. Add pasta water as needed to reach desired consistency. Serve immediately, garnished with Parmesan cheese and fresh parsley.