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Ingredients
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Meatballs
Marinara
Pasta & Finishing
Method
Meatballs
In a small bowl combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until absorbed and mixture is soggy.
Mix meatball ingredients
In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated pecorino, minced garlic, chopped parsley, dried oregano, 1.5 tsp salt, and 1/2 tsp black pepper. Using clean hands or a spoon, gently mix until just combined — avoid overworking to keep meatballs tender.
Form meatballs
Portion mixture into approximately 1 1/4-inch meatballs (yield about 18–20). Roll each gently between your palms to form smooth balls; place on a parchment-lined tray.
Sear meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning carefully, about 6–8 minutes total until nicely browned but not cooked through. Transfer browned meatballs to a plate; reserve skillet drippings.
Marinara
Sweat aromatics
In a medium Dutch oven or large saucepan heat 2 tbsp extra-virgin olive oil over medium heat. Add finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant, careful not to brown.
Build sauce
Stir in 2 tbsp tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine.
Simmer with meatballs
Add the reserved browned meatballs to the sauce, nestling them into the tomatoes. Pour in 1/2 cup water (or reserved pasta water later) to loosen the sauce. Bring to a gentle simmer, then reduce heat to low and cover partially. Simmer gently 18–22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has melded. Stir occasionally to prevent sticking; if sauce thickens too much, add a bit more water.
Finish sauce
Stir in torn fresh basil leaves in the last 2 minutes of simmering. Taste and adjust seasoning with salt and pepper as needed.
Pasta & Finishing
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz dried spaghetti and cook until al dente according to package instructions (typically 8–10 minutes). Reserve 1 cup pasta cooking water, then drain spaghetti.
Toss pasta with sauce
Add drained spaghetti to the simmering marinara with meatballs (or transfer sauce to the pasta pot). Toss gently to coat, adding a few tablespoons of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
Plate and serve
Divide spaghetti and meatballs among 4 plates. Sprinkle each portion with 3 tbsp grated pecorino romano (total 3/4 cup) and garnish with 2 fresh basil leaves. Drizzle about 1/4 tsp of extra-virgin olive oil over each plate if desired. Serve immediately.