Spaghetti With Meatballs

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup sourdough bread cubes (crust removed)
• 1 cup whole milk
• 2 tablespoons extra virgin olive oil
• 1 medium red onion, finely chopped
• 8 ounces ground veal
• 8 ounces ground chuck
• 8 ounces ground lean lamb
• 8 ounces sweet italian sausage (removed from casings and crumbled)
• 3 tablespoons dried oregano
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/2 cup freshly grated pecorino romano cheese
• 2 large eggs
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup extra virgin olive oil
• 1/2 medium red onion, minced
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 2 (28 ounce) cans italian plum tomatoes (with juice, pureed in a food processor)
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 1/2 lbs hot cooked spaghetti

Recipe

• 1 to prepare meatballs, place bread and milk in a medium bowl and let stand 5 minutes.
• 2 heat large dutch oven over medium heat. when hot, add olive oil. add onion and cook until soft and golden, 5 to 7 minutes. remove pot from heat.
• 3 place veal, beef, lamb and sausage in a large bowl; using your hands, mix well. add oregano, cheeses, eggs, parsley, bread mixture, onion, salt and pepper; mix well.
• 4 to prepare sauce, heat a large saucepan over medium heat; add olive oil. add onion and garlic, cook 5 minutes. add tomato paste; stir 1 minute. add wine, tomatoes, salt and red pepper flakes, if using, and bring to a boil. reduce heat to low; simmer gently 30 minutes, stirring occasionally.
• 5 form 16 golf-ball size portions of meat. add to sauce.
• 6 simmer gently until meatballs are thoroughly cooked and no longer pink in center, 1 to 1 1/2 hours. serve meatballs and sauce over spaghetti.