Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 2 teaspoons extra-virgin olive oil

  2. 1/2 medium onion, minced

  3. 2 cloves garlic, minced

  4. 1/4 pound ground veal

  5. 1/4 pound ground pork

  6. 1/4 pound ground beef

  7. 1 large egg

  8. 1 large egg yolk

  9. 1/2 cup Parmigiano-Reggiano cheese

  10. 1/4 cup dry unseasoned bread crumbs, plus more for coating

  11. Coarse salt, to taste

  12. Freshly ground pepper, to taste

  13. 1 pinch crushed red pepper flakes

  14. 1 teaspoon dried oregano

  15. 1 pound dry spaghetti

  16. 2 cups Italian Sauce

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place the ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg, egg yolk, Parmigiano-Reggiano and 1/4 cup breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red pepper flakes and oregano, and mix well to combine.

  2. Roll the ground-meat mixture into golfball-size meatballs. Place on a baking sheet covered with bread crumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the meatballs, and brown on all sides, 3 to 5 minutes. Remove the meatballs from the pan to a baking sheet lined with paper towels, and discard the remaining oil. Return them to the pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until the meatballs are heated through, about 15 minutes.

  3. Bring a large pot of salted water to a boil. Add the spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.


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