Ingredients:

  • 1 lb (450g) ground beef (80/20 blend)
  • 1/2 lb (225g) ground pork (or Italian sausage, casings removed)
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) whole milk
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for browning
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1/2 cup (120ml) dry red wine (optional, but adds depth of flavour)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 pound (450g) spaghetti (or your favourite pasta shape)
  • Salt, for pasta water

Instructions:

  1. Combine all meatball ingredients (except olive oil) in a large bowl. Gently mix until just combined. Don't overmix! Rest for 15 minutes.
  2. Roll the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove from skillet and set aside. Don’t worry about cooking them all the way through.
  3. In the same skillet, sauté the onion until softened. Add garlic and cook until fragrant.
  4. Add crushed tomatoes, tomato sauce, tomato paste, red wine (if using), oregano, basil, red pepper flakes (if using), and sugar to the skillet. Bring to a simmer.
  5. Gently place the browned meatballs into the simmering sauce. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally, until the meatballs are cooked through and the sauce has thickened. Internal temperature of meatballs should reach 165°F (74°C).
  6. While the sauce simmers, cook the pasta according to package directions in salted boiling water until al dente.
  7. Drain the pasta. Toss with the sauce and meatballs. Serve immediately, garnished with grated Parmesan cheese and fresh parsley.