Nonna’s Spaghetti and Meatballs

Directions

1. In the bowl of a stand mixer fitted with a paddle attachment, combine bread with milk, tossing to coat. Let stand, tossing occasionally, until the bread is completely moist.

2. Add the onion, garlic, Parmesan, pancetta, egg and yolks, parsley, salt, and Vinny R’s Italian seasoning to the bread mixture. Beginning at a low speed, blend bread mixture until combined, then gradually increase speed to create an even texture. Scrape down the sides of the mixture as necessary. Add ½ of the beef and pork and beat at medium-high speed until thoroughly combined with bread mixture.

3. Remove bowl from stand mixer and add the remaining beef and pork. Use your hands to gently combine the mixture, just until ground beef and pork are incorporated into the other ingredients.

4. Line a rimmed baking sheet with parchment paper. Using clean hands, roll meatball mixture into golf ball-sized balls.

5. In a large enameled Dutch oven, heat olive oil over medium heat until it’s shimmering. Working in 2 batches, add the meatballs and cook, turning occasionally with a thin metal spatula (or vented fish spatula), until browned on several sides. Transfer the browned meatballs back to the parchment-lined baking sheet and repeat with remaining meatballs.

6. Pour the tomatoes into the Dutch oven, stirring and scraping up any browned bits. Bring to a simmer over medium-high heat. Add seared meatballs back to the pot, return sauce to a simmer, then lower heat and gently simmer for 30 minutes.

7. In a pot of salted, boiling water, cook spaghetti according to package directions until it’s al dente. Just before draining, reserve 1 cup of pasta water.

8. Stir the Parmesan into the tomato sauce; adjust consistency as desired with the pasta water. Divide spaghetti and meatballs between individual serving bowls, and serve, passing more grated cheese at the table.