In a large bowl add ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan, chopped parsley, minced garlic (2 cloves), dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Using clean hands, gently combine until just mixed — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into roughly 1 1/4-inch to 1 1/2-inch meatballs (about 28–30 g each) using a cookie scoop or by hand. Place formed meatballs on a rimmed tray or plate, separated so they don't stick.

Brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer (work in batches if needed). Brown on all sides, about 6–8 minutes total, turning gently to develop a crust. They do not need to be cooked through — just browned. Transfer browned meatballs to a plate and set aside. Reserve any browned bits and fat in the pan.

Tomato Sauce

Sauté aromatics

In a large saucepan or the same skillet with reserved fat, add 2 tbsp olive oil over medium heat. Add the finely diced onion and a pinch of salt; cook until soft and translucent, about 6–8 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Deglaze and build flavor

If using, pour in 1/2 cup red wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine simmer 2–3 minutes to reduce slightly.

Add tomatoes and seasonings

Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (optional), and 1 bay leaf. Bring mixture to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover, and simmer gently for 20–25 minutes, stirring occasionally and spooning sauce over meatballs so they cook through and absorb flavor. If sauce reduces too much, add up to 1/4–1/2 cup water or reserved pasta water later.

Finish sauce

Remove bay leaf. Stir in torn fresh basil (if using) and taste; adjust salt, pepper, or a pinch more sugar if necessary.

Pasta & To Finish

Cook spaghetti

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz spaghetti and cook until al dente according to package directions, typically 8–10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained spaghetti to the pan with sauce and meatballs (or transfer meatballs and sauce to the pot with pasta). Toss gently to coat. If the sauce is too thick, add reserved pasta water 2 tbsp at a time until desired consistency is reached.

Finish and serve

Divide spaghetti and meatballs among plates or a serving platter. Sprinkle with grated Parmesan and chopped parsley or basil. Serve immediately.