Spaghetti and Meatballs

Method

1. 1

   Step 1

   For 6 servings, line a large plate or baking sheet with parchment paper. Combine the breadcrumbs and ¼ cup (60 ml) water in a large mixing bowl and leave for 5 minutes, until evenly moistened.

2. 2

   Step 2

   Add the beef, egg, one-third of the garlic, parsley, ¾ tsp salt and ¼ tsp pepper to the soaked breadcrumbs. Mix gently with your hands just until combined; avoid squeezing or kneading, which can make the meatballs tough.

3. 3

   Step 3

   With lightly dampened hands, shape the mixture into 18 evenly sized meatballs, approximately 1½ inches (4 cm) across. Place them on the prepared plate, leaving a little space between each.

4. 4

   Step 4

   Heat the olive oil in a 12-inch (30 cm) deep skillet / frying pan over medium-high heat for 1–2 minutes, until shimmering. Brown the meatballs in two batches for 5–6 minutes per batch, turning carefully to color several sides; they should remain undercooked in the center. Transfer to a clean plate and leave about 1 tbsp fat in the pan.

5. 5

   Step 5

   Reduce the heat to medium, add the onion and cook for 5–7 minutes, stirring frequently, until softened and lightly golden. Add the remaining garlic and the tomato paste / tomato purée and cook for 1 minute, stirring, until fragrant. Stir in the crushed tomatoes, ½ cup (120 ml) water, remaining ¾ tsp salt and remaining ¼ tsp pepper, scraping up the browned bits.

6. 6

   Step 6

   Bring the sauce to a gentle simmer, then return the meatballs and any collected juices to the pan. Reduce the heat to low, partially cover and simmer for 20–25 minutes, turning the meatballs gently halfway through, until the sauce thickens and the centers of the meatballs reach 160°F (71°C) on an instant-read thermometer. Stir in half the basil and taste the sauce, adjusting the seasoning if needed.

7. 7

   Step 7

   While the meatballs simmer, bring 4 quarts (3.8 liters) water to a rolling boil in a 6-quart (6-liter) pot and add the 1 tbsp salt. Add the spaghetti and cook uncovered, stirring occasionally, for the package's stated al dente time, usually 9–11 minutes, until tender with a slight bite. Reserve 1 cup (240 ml) pasta cooking water, then drain without rinsing.

8. 8

   Step 8

   Carefully transfer the cooked meatballs to a warm serving dish. Add the drained spaghetti to the sauce and toss over low heat for 1–2 minutes, adding reserved pasta water 2 tbsp at a time until the sauce coats the strands without becoming watery. Divide among 6 warmed bowls, top each with 3 meatballs and scatter over the remaining basil.