holy grail spaghetti and meatballs

Ingredients

MEATBALLS

2 slices whole-grain or white bread

1 pound lean ground beef

1 pound ground pork

2 large eggs

¼ cup grated Parmesan cheese

2 or 3 garlic cloves, finely chopped or grated

2 tablespoons chopped fresh oregano or 1 tablespoon dried

2 tablespoons chopped fresh basil leaves or 1 tablespoon dried

1 tablespoon fish sauce, low-sodium soy sauce, or tamari

½ teaspoon fine pink Himalayan salt

Freshly ground black pepper

Olive oil, for your hands

SAUCE

¼ cup extra-virgin olive oil

2 shallots, finely chopped

4 garlic cloves, finely chopped or grated

1 tablespoon dried oregano

1 tablespoon dried basil

1 (4.5-ounce) tube or (6-ounce) can

tomato paste

1 to 2 teaspoons crushed red pepper flakes

2 (28-ounce) cans crushed tomatoes

1 teaspoon fine pink Himalayan salt

Freshly ground black pepper

Parmesan rind (optional)

1 pound spaghetti, cooked

Grated Parmesan cheese, for serving Fresh basil leaves, for serving

Directions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.

2. MAKE THE MEATBALLS. Run the bread under water until just dampened, but not soaked. Gently squeeze out any excess water, then crumble the dampened bread into a large bowl. Add the beef, pork, eggs, Parmesan, garlic, oregano, basil, fish sauce, salt, and a large pinch of pepper.

Using your hands, mix until combined. Coat your hands with a bit of olive oil, then roll the meat mixture into golf-ball-sized balls and place them on the prepared baking sheet; you will have around 20 meatballs. Roast until the meatballs are crisp on the outside but not yet cooked through on the inside, about 15 minutes.

3. MEANWHILE, MAKE THE SAUCE. Heat the olive oil in a large Dutch oven over medium-low heat. When the oil shimmers, add the shallots, garlic, oregano, and basil. Cook, stirring occasionally, until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, and cook, stirring, until the mixture turns dark red, 4 to 5 minutes. Stir in the crushed tomatoes and season with salt and pepper. Add the Parmesan rind, if using. Simmer over low heat until thickened, 20 to 30 minutes.

4. Nestle the meatballs into the sauce, partially cover the pot, and cook over medium-low heat until the meatballs are fully cooked through, 20 to 25 minutes.

5. To serve, divide the spaghetti among plates and top with the sauce and meatballs. Garnish with grated Parmesan and fresh basil leaves.