Ingredients:

  • 60 ml (4 tbsp) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 6 cloves Garlic, minced or grated (for sauce)
  • 60g (2 tbsp) Tomato Paste
  • 2 x 795g cans (28 oz) Crushed Tomatoes (San Marzano preferred)
  • 120 ml (½ cup) Water or Chicken Broth
  • 5 ml (1 tsp) Dried Oregano
  • 2.5 ml (½ tsp) Dried Basil
  • 1 ml (¼ tsp) Red Pepper Flakes (optional)
  • 1 large Bay Leaf
  • 5 ml (1 tsp) Granulated Sugar (if needed)
  • Salt (Kosher/Sea) and Black Pepper (Freshly Ground), to taste
  • 60g (½ cup) Panko Breadcrumbs
  • 60 ml (¼ cup) Whole Milk
  • 450g (1 lb) Ground Beef (80/20 fat ratio)
  • 225g (½ lb) Ground Pork (or Veal)
  • 1 Large Egg, lightly beaten
  • 30 ml (2 tbsp) Fresh Parsley, finely chopped
  • 50g (½ cup) freshly grated Parmesan Cheese
  • 2 cloves Garlic, minced (for meatballs)
  • 5 ml (1 tsp) Salt (Kosher/Sea) (for meatballs)
  • 2.5 ml (½ tsp) Black Pepper (for meatballs)
  • 30 ml (2 tbsp) Olive Oil (for searing)
  • 450g (1 lb) Spaghetti
  • Generous amount of Kosher Salt for pasta water
  • Handful Fresh Basil Leaves, torn (for garnish)
  • Extra Parmesan or Pecorino Romano for serving

Instructions:

  1. Sauté Aromatics: Heat olive oil in the Dutch oven over medium heat. Add diced onion and cook until softened and translucent (about 8-10 minutes). Add the minced garlic and sauté for 1 minute until fragrant—do not let it burn!
  2. Build Flavour Base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly until it darkens slightly. This concentrates the flavour.
  3. Add Tomatoes and Seasoning: Pour in the crushed tomatoes and the water/broth. Add oregano, dried basil, red pepper flakes (if using), bay leaf, and initial salt and pepper.
  4. Simmer: Bring the sauce to a gentle simmer, then reduce heat to very low. Cover partially and let the sauce bubble gently for at least 1 hour. Stir occasionally to prevent sticking.
  5. Soak Breadcrumbs: In a small bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs are soft and fully hydrated.
  6. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, ground pork, soaked breadcrumbs (squeeze out excess liquid if necessary), beaten egg, grated Parmesan, minced garlic, chopped parsley, salt, and pepper.
  7. Form Meatballs: Using a light touch, mix until just combined. Form into golf-ball sized meatballs (about 4-5 cm / 1.5–2 inches). This recipe should yield 18-20 meatballs.
  8. Sear: Heat 30 ml of olive oil in a large skillet over medium-high heat. Carefully add the meatballs (in batches if needed) and sear on all sides until they are richly browned.
  9. Transfer to Sauce: Gently transfer the seared meatballs directly into the simmering tomato sauce.
  10. Final Simmer: Continue to simmer the sauce and meatballs, uncovered, for an additional 20–30 minutes, allowing the meatballs to cook through and the flavours to meld beautifully. Taste and adjust seasoning if necessary.
  11. Cook Pasta: About 10 minutes before the sauce is ready, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions, aiming for al dente.
  12. Finish Together: Reserve about 240 ml (1 cup) of the starchy pasta cooking water. Drain the spaghetti and immediately transfer it to the Dutch Oven with the sauce and meatballs.
  13. Toss: Toss the pasta vigorously with the sauce and meatballs for 1-2 minutes over low heat, adding a splash of the reserved pasta water if the sauce seems too thick. This helps the sauce cling perfectly to the spaghetti.
  14. Plate and Garnish: Serve immediately, topped with extra fresh Parmesan or Pecorino, a grind of black pepper, and torn fresh basil leaves.