In a large bowl, combine the ground beef, breadcrumbs, parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Form Meatballs

Shape the mixture into meatballs, about 1.5 inches in diameter.

Cook Meatballs

In a skillet over medium heat, add olive oil and cook the meatballs until browned on all sides. Remove and set aside.

San Marzano Tomato Sauce Preparation

Sauté Garlic

In the same skillet, add olive oil and minced garlic. Sauté until fragrant.

Add Tomatoes

Add crushed San Marzano tomatoes, salt, black pepper, and chopped basil to the skillet. Stir to combine.

Simmer

Let the sauce simmer for about 20 minutes, then add the cooked meatballs back into the sauce and simmer for another 10 minutes.

Pasta Preparation

Cook Spaghetti

While the sauce simmers, cook spaghetti in a large pot of salted boiling water until al dente. Drain and reserve some pasta water.

Pangrattato Preparation

Make Pangrattato

In a separate skillet, heat olive oil over medium heat. Add torn brioche, minced garlic, and salt. Cook until golden brown and crispy. Stir in chopped parsley.

Assembly

Combine and Serve

Toss the spaghetti with the tomato sauce and meatballs. Serve topped with pangrattato and additional parmesan cheese if desired.