Spaghetti D’asti Recipe

Soak breadcrumbs

Place fresh breadcrumbs in a small bowl and pour whole milk over them. Let sit 5 minutes until absorbed.

In a large mixing bowl combine ground beef, ground pork, soaked breadcrumbs (squeeze any excess milk), egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1.5 tsp kosher salt, and 0.75 tsp black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Portion the mixture into 1 1/4-inch (about 1.5 tbsp) or golf-ball size meatballs — you should get about 18–20. Roll gently to form smooth balls; do not compress them tightly.

Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if necessary). Brown meatballs on all sides, turning carefully, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towels.

In the same skillet (wipe out any burned bits but keep browned fond) add 2 tbsp extra-virgin olive oil and reduce heat to medium. Add chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add 3 tsp minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor, scraping up browned bits from the pan.

Pour in the crushed tomatoes (28 oz can) and 1/2 cup water or chicken broth. Stir to combine. Add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp sugar, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Bring sauce to a gentle simmer.

Return the browned meatballs to the sauce, nestling them into the simmering marinara. Reduce heat to low, cover partially, and simmer gently 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce thickens. Stir occasionally, spooning sauce over meatballs to cook evenly. If sauce becomes too thick, add up to 1/4 cup reserved pasta water or additional water.

Taste sauce and adjust seasoning with salt, pepper, or a pinch more sugar if needed. Stir torn fresh basil leaves in at the end, if using.

About 8–10 minutes before meatballs finish, bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt and the dried spaghetti (12 oz). Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Add drained spaghetti to the skillet with the marinara and meatballs or transfer sauce and meatballs to the pasta pot. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and glossy the sauce so it evenly coats the pasta.

Divide spaghetti and meatballs among plates or a family-style serving bowl. Sprinkle with 1/2 cup grated Parmesan (or Pecorino) and drizzle 1 tsp extra-virgin olive oil if desired. Finish with extra chopped parsley or basil and freshly cracked black pepper.

Serve immediately.