7. Spaghetti And Meatballs
- Soak 2 slices of white sandwich bread in the milk until the milk is absorbed, about 5 minutes.
- In another bowl, mix ground meats with the soaked bread, 2 tablespoons of Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil, and the oregano. Form the mixture into several golf ball-size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.
- In a large pot over medium heat, add 2 tablespoons of olive oil. Add a pinch of crushed red pepper, two 28-ounce cans of whole chopped tomatoes, 3 tablespoons of chopped basil, and 1 large basil sprig. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the sauce with salt and pepper.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Brown the meatballs in batches on all sides, about 3 minutes per side.
- Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the skillet. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Pour the water into the tomato sauce.
- In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot.
- Pour in 2 cups of the tomato sauce and toss until the pasta is well-coated, about 1 minute. Transfer the pasta to large shallow bowls. Spoon the meatballs and remaining tomato sauce over the spaghetti. Sprinkle with the remaining 2 tablespoons chopped basil. Serve at once, passing grated cheese at the table.
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