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.

Nutrition per serving