Spaghetti and Meatballs

Ingredients

• •6 cans whole tomatoes
• •2 medium onions
• •½ cup extra-virgin olive oil
• •6 cloves garlic
• •2 medium onions
• •¼ cup extra-virgin olive oil
• •10 cloves garlic
• •3 cups Italian bread
• •3 cups whole milk
• •6 large eggs
• •2 cups Parmigiano-Reggiano
• •⅓ cup flat-leaf parsley
• •¼ cup oregano
• •1 tablespoon lemon zest
• •1½ pounds ground veal
• •1½ pounds ground pork
• •1½ pounds ground beef
• •1 cup olive or vegetable oil
• •2 pounds dried spaghetti
• •to taste Parmigiano-Reggiano
• •equipment

Cooking Instructions

1. 1.

   Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.

   5 min

2. 2.

   Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoons salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.

   60 min

3. 3.

   Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

   15 min

4. 4.

   Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.

   5 min

5. 5.

   Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 teaspoons salt, and 1 1/2 teaspoons pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).

   10 min

6. 6.

   Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

   20 min

7. 7.

   Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.

   25 min

8. 8.

   Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)

   30 min

9. 9.

   Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoon salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

   20 min

10. 10.

    Serve with meatballs, remaining sauce, and grated cheese.

    5 min