Entree: United States – Spaghetti and meatballs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 1 lb (454 g) dry spaghetti
- 1 lb (454 g) ground beef, raw
- 8 oz (227 g) ground pork, raw
- 1 cup (90 g) fresh breadcrumbs (from day‑old Italian bread)
- 1/2 cup (120 ml) whole milk
- 1 large egg
- 1/2 cup (50 g) grated Parmigiano‑Reggiano
- 2 tbsp (8 g) chopped fresh flat‑leaf parsley
- 1 tsp (6 g) fine salt (for meat mixture)
- 1/2 tsp (1 g) ground black pepper (for meat mixture)
- 3 tbsp (45 ml) extra‑virgin olive oil, divided (for browning and sauce)
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 28 oz (796 g) canned whole peeled San Marzano tomatoes, crushed by hand
- 1 tsp (1 g) dried oregano
- 6 fresh basil leaves, torn
- salt, to taste
- black pepper, to taste
- additional grated Parmigiano‑Reggiano for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine breadcrumbs and milk; let soak 5 minutes. Add ground beef, ground pork, egg, grated Parmigiano‑Reggiano, parsley, 1 tsp (5 ml) fine salt and 1/2 tsp (2.5 ml) ground black pepper. Mix gently until just combined; form into 16 meatballs (about 2 oz (56 g) each).
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium‑high heat. Brown meatballs in batches, turning to color all sides, 6–8 minutes total. Transfer browned meatballs to a plate.
3. In a large heavy saucepan, heat remaining 1 tbsp (15 ml) olive oil over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds.
4. Add crushed tomatoes and dried oregano; stir and bring to a gentle simmer. Return browned meatballs to the sauce, partially cover, and simmer gently 25–30 minutes, turning meatballs once. Stir in torn basil for last 5 minutes. Taste and adjust with salt, to taste and black pepper, to taste.
5. Meanwhile bring a large pot of salted water to a boil and cook spaghetti until al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain spaghetti.
6. Toss drained spaghetti with a few spoonfuls of sauce and some reserved pasta water if needed to coat. Serve spaghetti topped with meatballs and extra sauce, finish with additional grated Parmigiano‑Reggiano and more basil if desired.

1. In a bowl combine breadcrumbs and milk; let soak 5 minutes. Add ground beef, ground pork, egg, grated Parmigiano‑Reggiano, parsley, 1 tsp fine salt and 1/2 tsp ground black pepper. Mix gently until just combined; form into 16 meatballs (about 2 oz / 56 g each).
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium‑high heat. Brown meatballs in batches, turning to color all sides, 6–8 minutes total. Transfer browned meatballs to a plate.
3. In a large heavy saucepan, heat remaining 1 tbsp (15 ml) olive oil over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds.
4. Add crushed tomatoes and dried oregano; stir and bring to a gentle simmer. Return browned meatballs to the sauce, partially cover, and simmer gently 25–30 minutes, turning meatballs once. Stir in torn basil for last 5 minutes. Taste and adjust with salt, to taste and black pepper, to taste.
5. Meanwhile bring a large pot of salted water to a boil and cook spaghetti until al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain spaghetti.
6. Toss drained spaghetti with a few spoonfuls of sauce and some reserved pasta water if needed to coat. Serve spaghetti topped with meatballs and extra sauce, finish with additional grated Parmigiano‑Reggiano and more basil if desired.