Spaghetti and Meatballs | Epicurious

Name: Spaghetti and Meatballs | Epicurious
Yield: 12–16 servings
Ingredients: 6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano); 2 medium onions, chopped; 1/2 cup extra-virgin olive oil; 6 garlic cloves, finely chopped; 2 medium onions, finely chopped; 1/4 cup extra-virgin olive oil; 10 garlic cloves, finely chopped; 3 cups torn day-old Italian bread; 3 cups whole milk; 6 large eggs; 2 cups grated Parmigiano-Reggiano (1/4 pound); 1/3 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled; 1 tablespoon grated lemon zest; 1 1/2 pounds ground veal; 1 1/2 pounds ground pork; 1 1/2 pounds ground beef (not lean); 1 cup olive or vegetable oil; 2 pounds dried spaghetti; Accompaniment: grated Parmigiano-Reggiano; Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

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Maggie Ruggiero

12–16 servings

Source

Ingredients

6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)

2 medium onions, chopped

1/2 cup extra-virgin olive oil

6 garlic cloves, finely chopped

2 medium onions, finely chopped

1/4 cup extra-virgin olive oil

10 garlic cloves, finely chopped

3 cups torn day-old Italian bread

3 cups whole milk

6 large eggs

2 cups grated Parmigiano-Reggiano (1/4 pound)

1/3 cup finely chopped flat-leaf parsley

1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled

1 tablespoon grated lemon zest

1 1/2 pounds ground veal

1 1/2 pounds ground pork

1 1/2 pounds ground beef (not lean)

1 cup olive or vegetable oil

2 pounds dried spaghetti

Accompaniment: grated Parmigiano-Reggiano

Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

Method

Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.

Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoons salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.

Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.

Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 teaspoons salt, and 1 1/2 teaspoons pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).

Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.

Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)

Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoon salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

Serve with meatballs, remaining sauce, and grated cheese.