Classic Spaghetti and Meatballs


For the sauce For the meatballs


  1. Make the sauce: Combine the tomatoes, onion, olive oil, and salt in a large saucepan. Simmer on medium-low heat for 30 minutes uncovered. Stirring frequently and breaking up the tomatoes as they soften.
  2. Pass the tomato sauce through a food mill fitted with a disc with small holes. Stir in the basil leaves.
  3. Make the meatballs: In a large bowl, mix together the breadcrumbs and milk until the milk has completely absorbed.
  4. Add the beef, eggs, cheese, and salt. Mix until it just comes together.
  5. In a large skillet, warm the olive oil and fry a small test meatball. Taste and adjust the seasonings, if needed.
  6. Shape the mixture into 45 meatballs, about 1 tablespoon each.
  7. Fry the meatballs, in batches, over medium heat. Turning them to evenly brown until cooked through. Adding more olive oil to the pan, between batches, if needed.
  8. Cook the pasta according to package instructions.
  9. Toss the pasta with the tomato sauce.
  10. Serve with the meatballs and grated Parmigiano Reggiano cheese.