Ingredients:

  • 1 lb (454g) ground beef (80/20 blend preferred)
  • ½ lb (227g) ground pork
  • ½ cup (60g) finely grated Parmesan cheese, plus more for serving
  • ½ cup (50g) panko breadcrumbs
  • ¼ cup (60ml) milk (whole milk or 2% work best)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ 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/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sugar (helps balance acidity)
  • ¼ teaspoon red pepper flakes (optional, for a little kick)
  • Salt and pepper to taste
  • 1 lb (454g) spaghetti
  • Fresh basil leaves, for garnish

Instructions:

  1. In a large bowl, gently combine ground beef, ground pork, Parmesan cheese, panko breadcrumbs, milk, egg, garlic, parsley, Italian seasoning, salt, and pepper. Do not overmix!
  2. Gently roll the meat mixture into 1 ½-inch meatballs.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides, working in batches to avoid overcrowding the pan. Don’t cook them all the way through – just get a nice crust. Remove meatballs and set aside.
  4. Add olive oil to the same skillet. Add chopped onion and cook until softened and translucent. Add minced garlic and cook until fragrant.
  5. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, and red pepper flakes (if using). Bring to a simmer.
  6. Gently add the browned meatballs to the sauce. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the better the flavour!
  7. While the sauce simmers, cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  8. Drain the spaghetti and add it to the sauce. Toss to coat, adding a little pasta water if needed to achieve desired consistency.
  9. Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.