Spaghetti with Beef and Pork Meatballs in Tomato Sauce

What you need

• 2 slices white bread, crusts removed
• 80 ml (1/3 cup) milk
• 500 g (1 lb) ground beef, about 15% fat
• 250 g (8 oz) ground pork
• 1 large egg
• 50 g (1/2 cup) parmesan, finely grated, plus extra for serving
• 2 tbsp flat-leaf parsley, finely chopped
• 2 cloves garlic, finely grated, for the meatballs
• 1 tsp salt, for the meatballs, plus more for the sauce and pasta water
• 1/2 tsp black pepper, freshly ground
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced, for the sauce
• 800 g (28 oz) crushed tomatoes, 1 large can
• 1 handful basil leaves, plus extra for serving
• 500 g (1 lb) spaghetti

Method

Restated from the original video

1. 1

   Tear the white bread into small bits in a large bowl, pour the milk over and leave for 5 min. Mash it to a paste with a fork.

2. 2

   Add the beef, pork, egg, parmesan, parsley, the garlic for the meatballs, 1 tsp salt and the pepper.

3. 3

   Mix with your hands just until evenly combined; overworking makes the meatballs dense.

4. 4

   With damp hands, roll the mixture into balls about 4 cm (1 1/2 in) across. It makes roughly 20.

5. 5

   Heat the olive oil in a wide, deep pan over medium heat. Brown the meatballs in 2 batches, turning them, until crusted on all sides, 6-8 min per batch. Set them on a plate; they finish cooking in the sauce.

6. 6

   In the same pan, cook the onion, stirring often, until soft and lightly golden, about 5 min.

7. 7

   Add the garlic for the sauce and stir until fragrant, 1 min.

8. 8

   Pour in the crushed tomatoes, rinse the can with a splash of water and add that too. Season with a little salt and bring to a gentle boil.

9. 9

   Return the meatballs to the pan, partly cover and simmer gently for 30 min, turning them once or twice. They are done when cooked through, 71 °C (160 °F) in the center, and the sauce has thickened.

10. 10

    Meanwhile, bring a large pot of water to a boil, salt it well and cook the spaghetti until al dente. Drain.

11. 11

    Tear the basil into the sauce and taste for salt.

12. 12

    Toss the spaghetti with some of the sauce, then top with the meatballs and the rest of the sauce. Serve with extra parmesan and basil.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.