Spaghetti with Meatball Sauce

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  • 1/2 pound very lean ground beef
  • 1/2 pound ground pork
  • 1 sourdough roll, soaked in water and squeezed dry
  • 1/4 cup chopped Italian parsley
  • 1/4 cup minced onions
  • 1/4 cup grated Romano cheese, plus additional for serving
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of grated nutmeg
  • 1 egg, beaten
  • 1/3 cup extra virgin olive oil, plus additional for cooking
  • 4 cloves garlic, minced, divided
  • 1 (28-ounce) can peeled tomatoes, crushed
  • 10 large basil leaves
  • 1 pound spaghetti


Mix together beef, pork, sourdough bread, parsley, onions, 2 cloves garlic, cheese, salt, pepper, nutmeg and egg in a large bowl. Shape into 1- to 1 1/2-inch meatballs.

Heat a small amount of oil in a skillet over medium heat. Brown meatballs and set aside.

In a saucepan, heat oil and 2 cloves garlic over medium heat; cook for about 1 minute. Add crushed tomatoes, stir, and bring to a boil. Lower the heat to simmer.

Add meatballs to sauce and simmer for 1 to 1 1/2 hours, stirring occasionally. Add basil leaves at the end of the cooking time.

Cook spaghetti in a large pot salted, boiling water, according to package directions; drain. Serve sauce over pasta with grated cheese.

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