Spaghetti and Meatballs

Step 1

Instructions

Step 2

Heat 2 tablespoons of oil and 3 cloves garlic in a 6-qt. saucepan over medium heat. Cook until lightly browned, about 3 minutes. Add the dried parsley, basil, tomatoes, salt, and pepper and continue cooking for 60 minutes. Stir in the sugar and continue cooking until the sauce is reduced and thick, about 20 minutes. Meanwhile, make the meatballs. In a large bowl, combine the remaining garlic, ground pork, chuck, and veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt, and pepper. Form into six 2 ½″ meatballs, about 6 oz. each. In a 12″ skillet over medium-high heat, heat the remaining oil. Working in batches, add the meatballs. Cook, turning occasionally, until evenly browned, about 10 minutes. Transfer the meatballs to the pot of sauce and continue cooking until cooked through, 35–40 minutes. Serve the meatballs and sauce over spaghetti, sprinkled with parsley.