Spaghetti and Meatballs

Spaghetti and Meatballs
Photo by Romulo Yanes

Ingredients

  • 1 cup olive or vegetable oil
  • 2 medium onions, finely chopped
  • ¼ cup extra-virgin olive oil
  • a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots
  • ¼ cup finely chopped oregano or 1 teaspoon dried, crumbled
  • 1 tablespoon grated lemon
  • 1/3 cup finely chopped flat-leaf parsley
  • + 15 more ingredients
    • 6 cloves garlic
    • 6 large eggs
    • 1 ½ pounds ground beef (not lean)
    • 1 ½ pounds ground veal
    • 2 pounds dried spaghetti
    • 3 cups whole milk
    • 1 ½ pounds ground pork
    • ½ cup extra-virgin olive oil
    • 2 medium onions
    • 10 garlic cloves, finely chopped
    • 3 cups torn day-old Italian bread
    • a 6-to 8-quart pasta pot with a pasta/steamer insert
    • 2 cups grated Parmigiano-Reggiano (1/4 pound)
    • grated Parmigiano-Reggiano
    • 6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)

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...

View full recipe at Epicurious

Comments

Variations on Spaghetti and Meatballs

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