Spaghetti and Meatballs

• 1 lb ground beef, 80/20
• 1 lb ground pork
• garlic, minced or grated
• ½ cup Pecorino Romano cheese, grated
• 1½ cups plain breadcrumbs
• 4 eggs
• black pepper, to taste
• salt, to taste
• 2 tablespoons olive oil
• 1 onion, chopped small
• salt, to taste
• fresh basil, stems only
• 1 bay leaf
• garlic, sliced or minced
• 2 cans peeled tomatoes, 28-oz cans, peeled
• peeled tomatoes
• 2 tablespoons olive oil
• black pepper, to taste
• salt, to taste
• fresh basil, leaves, torn
• 1 lb spaghetti
• Pecorino Romano cheese, grated

Preparation

1. Step 1

   0:46
   Combine ground beef, ground pork, minced garlic, grated Pecorino Romano, 1 1/2 cups plain breadcrumbs, 4 eggs, salt, and plenty of cracked black pepper in a large bowl. Break up the egg yolks and mix the dry ingredients first, then incorporate the meat. Work the mixture thoroughly until well combined. If the mixture seems too wet or sticky (does not pull away cleanly from the sides of the bowl), add a little more breadcrumbs and continue mixing until it forms one cohesive mass that is slightly sticky but holds its shape when rolled. The breadcrumbs, eggs, and cheese help keep the meatballs tender and juicy.
2. Step 2

   3:03
   Cook a small tester patty in a little olive oil to check seasoning and texture. Taste and adjust with additional salt and pepper if needed. Remix the meat mixture after adjusting.
3. Step 3

   3:49
   Portion the meat mixture using an ice cream scoop or by hand into uniform golf-ball-sized meatballs (about 2 bites each). Roll gently between your hands to smooth if desired for presentation.
4. Step 4

   4:54
   Heat olive oil in a wide, heavy braiser or sauté pan over medium-high heat until shimmering and just beginning to smoke. Add the meatballs in a single layer. Brown on all sides to create a crust, sealing in juices and building fond in the pan for the sauce. Use tongs to turn gently without squeezing or breaking them. Do not cook all the way through; they will finish in the sauce. Adjust heat if browning too quickly. Remove browned meatballs, leaving all fat and fond in the pan.
5. Step 5

   6:43
   In the same pan with the reserved fat and fond, add chopped onions and a pinch of salt over medium heat. Cook, stirring occasionally, until translucent and softened. Meanwhile, prepare a bouquet garni by tying basil stems and a bay leaf together with butcher's twine.
6. Step 6

   7:53
   When onions are soft, add sliced or minced garlic and cook until fragrant and just beginning to toast. Add the peeled tomatoes (crushing or breaking them up), scraping the can with a little water to get all the tomato. Stir in additional water to thin slightly and slow the reduction. Add the bouquet garni. Stir well, scraping down the sides of the pot frequently to incorporate any stuck tomato for extra flavor. Season lightly with salt and black pepper. Bring to a gentle simmer (avoid a hard boil), then reduce heat to low.
7. Step 7

   9:33
   Gently slide the browned meatballs into the simmering sauce, including any juices from the browning pan. Make sure they are submerged. Simmer gently on low heat, stirring occasionally and scraping the sides, for 30-45 minutes until the sauce has reduced and flavors have melded. The meatballs will finish cooking and remain tender.
8. Step 8

   10:02
   Remove and discard the bouquet garni. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Stir in torn fresh basil leaves for brightness.
9. Step 9

   10:33
   Cook spaghetti to al dente according to package directions. Add a few spoonfuls of sauce to a large serving bowl. Drain the pasta, add it to the bowl, and toss to coat evenly with sauce (it should be coated but not swimming in sauce).
10. Step 10

    11:14
    Top the sauced pasta with grated Pecorino Romano cheese and additional torn basil leaves. Arrange some meatballs on top or serve extra meatballs and sauce on the side family-style. Serve immediately.