Ingredients:

  • 1 lb (450g) ground beef (80/20 blend preferred)
  • 1/2 lb (225g) ground pork (or Italian sausage, casings removed)
  • 1 cup (100g) fresh breadcrumbs (made from day-old bread)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (5g) chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup milk or water
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil, for browning
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar (helps balance acidity)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) dry red wine (optional, adds depth of flavour)
  • Fresh basil leaves, for garnish
  • 1 lb (450g) spaghetti
  • Grated Parmesan cheese, for serving

Instructions:

  1. Prepare the Meatball Mixture: Combine all meatball ingredients (except olive oil) in a large bowl. Gently mix with your hands until just combined. Don't overmix!
  2. Shape the Meatballs: Roll the mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.
  3. Chill the Meatballs: Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.
  4. Make the Tomato Sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Stir in tomato paste and cook for a minute, until darkened and fragrant.
  5. Simmer the Sauce: Add crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, pepper, and red wine (if using). Bring to a simmer, then reduce heat and cook for at least 1 hour, stirring occasionally, or until thickened to your liking.
  6. Brown the Meatballs: While the sauce simmers, heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. You don't need to cook them through at this point, just get some nice colour.
  7. Simmer Meatballs in Sauce: Gently add the browned meatballs to the simmering tomato sauce. Cover and cook for another 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
  8. Cook the Spaghetti: While the meatballs finish cooking, cook spaghetti according to package directions. Drain well.
  9. Serve: Serve the spaghetti topped with meatballs and plenty of tomato sauce. Garnish with fresh basil and grated Parmesan cheese.