Spaghetti and meatballs
1 hour, 10 minutes. Serves 6 to 10.
2 (28-ounce cans) San
Marzano tomatoes 1 tablespoon dried oregano
Pinch salt 3 cloves garlic, minced
In a Dutch oven or large, heavybottom saucepan, combine the tomatoes, oregano, salt and garlic. Using an immersion blender, purée the contents until smooth. If you don’t have one, use a blender, or if you don’t have one of those, just mash the tomatoes with a potato masher or the back of a spoon. Simmer over medium-low heat, stirring occasionally, while you make the meatballs.
MEATBALLS AND ASSEMBLY
1 pound ground pork 1 pound ground turkey 1 1⁄2 cups breadcrumbs 3 cloves garlic, minced 3 tablespoons olive oil 1 tablespoon dried oregano 1 teaspoon salt Simmering tomato sauce 1 pound spaghetti Grated Parmesan cheese Fresh basil or oregano, for garnish (optional)
1. In a large bowl, combine the ground pork and turkey, breadcrumbs, garlic, olive oil, oregano and salt and knead with your hands until fully combined. Form the mixture into balls of whatever size you like (1 1⁄2-inches in diameter is pretty classic) and put them on a plate as you form them.
2. Carefully drop the meatballs into the pot of tomato sauce. Simmer over medium-low heat, uncovered, for 45 minutes, stirring occasionally.
3. Toward the end of cooking time, bring a large pot of salted water to a boil. Cook a pound of spaghetti to al dente according to the package instructions, about 9 minutes, then drain.
4. Serve the pasta with sauce and meatballs, garnishing with lots of grated Parmesan and fresh basil or oregano if you like it.