PARMESAN-SAUSAGE MEATBALL SPAGHETTI

Serves: 6

Prep time: 40 minutes

Cooking time: 2 1/2 hours

For the tomato sauce:

- 3 tablespoons olive oil

- 1 1/2 cups chopped white onions

- 1 tablespoons minced garlic

- 2 bay leaves

- 1 teaspoon dried oregano leaves

- 2 (800-gram) cans crushed tomatoes

- 4 cups chicken stock

- Salt, ground black pepper, and sugar

- 1/2 cup basil leaves, sliced into thin strips

For the parmesan-sausage meatballs:

- 1 cup roughly torn crusty bread (french bread or sourdough)

- 1/2 cup fresh milk

- 250 grams ground beef

- 450 grams ground pork

- 3 large eggs, beaten

- 1 tablespoon minced garlic

- 1 1/2 cups grated parmesan cheese

- 3/4 cup coarsely chopped parsley, divided

- 1 teaspoon dried oregano

- 1 teaspoon ground fennel seeds

- 1 teaspoon salt

- 1 teaspoon freshly ground black pepper

- 1/4 cup vegetable oil

- 450 grams spaghetti, cooked according to package directions

- Grated parmesan cheese, to serve

- Basil leaves, to garnish

1. Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Sauté onions until translucent, about 3 minutes. Add garlic; sauté until soft and fragrant. Add bay leaves and oregano; sauté for a few seconds. Add tomatoes and stock; bring to a boil. Season with salt, pepper, and sugar. Lower heat and cover pot partially. Simmer, stirring occasionally, for 2 hours or until sauce is thick and flavor are concentrated. Taste then adjust seasoning. Discard bay leaves. Stir in basil. Turn off heat. (You an make the sauce ahead and refrigerate it for up to 5 days or freeze it for up to 2 months). 

2. Make the meatballs: Soak bread in milk for 5 minutes. Squeeze bread to remove excess milk; discard milk. Tear bread into pea-sized pieces; set aside. Combine remaining ingredients except for oil. Mix in bread using your hands until evenly distributed. Form meat mixture into 18 (2-inch) balls. (You can make the meatball a day in advance and store them in the refrigerator). 

3. Heat oil in a large frying pan. Sears meatballs in batches, browning all sides evenly. Transfer meatballs to pot with tomato sauce. (If the pot is not large enough, divide sauce and meatballs between 2 pots). Let meatballs simmer over medium-low heat for 10 to 15 minutes or until cooked through. (You can cook the meatballs in the sauce and refrigerate the mixture for up to 5 days). 

4. Toss in spaghetti noodles. Transfer to a serving platter. Sprinkle with Parmesan cheese and garnish with basil leaves. 

Enjoy your cooking with your loved one