Ingredients
For the meatballs:
1 1/2 C. (375 ml) soft bread cubes from sliced white bread (about 2 to 3 slices, including crusts)
1 egg
1/3 C. (80 ml) milk
1 lb. (450 g) ground beef or beef and pork mixture
1/2 C. (125 ml) freshly grated Parmesan cheese, plus additional for garnish
2-4 cloves garlic, finely chopped
1/4 C. (60 ml) finely chopped parsley
Salt and freshly ground pepper to taste
For the sauce:
3 Tbs. (45 ml) olive oil
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 tsp. (2 ml) dried oregano
1/4 tsp. (1 ml) red pepper flakes, or to taste
4 15-oz (420 g) cans Italian plum tomatoes with their liquid
2 Tbs. (30 ml) tomato paste
2 Tbs. (30 ml) chopped fresh basil or parsley
1 tsp (5 ml) red wine vinegar
Salt and freshly ground pepper to taste
1 lb. (450 g) spaghetti or other thin noodle, cooked according to the package directions
Directions
Combine the bread, egg, and milk in a mixing bowl, stirring to combine, and let rest for 15 minutes. Mash the bread mixture with a fork to make a smooth paste. Add the remaining ingredients and stir to combine. Form the meat into balls about the size of golf balls (or larger if you like) and place them on a greased baking sheet. Bake in a preheated 400 F oven until browned, about 20 minutes. Meanwhile, make the sauce. Heat the oil in a pot over moderate heat and sauté the onion until tender but not brown, about 5 minutes. Add the garlic, oregano, and red pepper flakes and cook for 2 minutes. Add the tomatoes with their liquid, crushing the tomatoes with your hand as you add them. Add the tomato paste, basil, vinegar, salt, and pepper and bring to a boil. Reduce the heat and simmer uncovered for 20 to 30 minutes. Add the meatballs and simmer for 20 to 30 minutes. To serve, toss about 1 C. of the sauce with the drained spaghetti and divide it between 4 to 6 serving plates. Top with the meatballs and remaining sauce and serve with freshly grated Parmesan cheese. Serves 4 to 6.
