Spaghetti and Meatballs for a Crowd

Preparation

1. Step 1

   Prepare the meatballs: In a small bowl, combine bread crumbs and enough milk to make a stiff mush.

2. Step 2

   In a large bowl, beat the eggs. Stir in the grated garlic, chopped parsley and the bread crumb mixture. Add the pecorino, salt and pepper and mix well.  

3. Step 3

   Add the ground beef. Using your hands, mix everything together well. (Squeeze the mixture between your fingers to evenly disperse the ingredients.)

4. Step 4

   Roll the mixture into small, firm balls (about 1 ½-inches in diameter) and place on a sheet pan.

5. Step 5

   Add enough olive oil to coat the bottom of a 12-inch skillet or frying pan and heat on medium. When the oil is shimmering, work in batches to fry all sides of the meatballs until the meatballs have a nicely seared crust. (The crust prevents them from falling apart when cooking in the tomato sauce.) Transfer to the same sheet pan or a plate and set aside.

6. Step 6

   Prepare the sauce: In a 6- to 8-quart pot, heat the oil on medium-low. Add the chopped garlic and cook, stirring, until softened and fragrant; don’t let the garlic brown.

7. Step 7

   Add the passata, tomato paste, parsley, dried oregano, basil sprigs, bay leaves, salt and pepper. Stir well and bring it to a medium boil.

8. Step 8

   Add the meatballs to the sauce. Reduce the heat to maintain a low simmer. Simmer, uncovered, stirring often to prevent the sauce from sticking, for about 1 hour (or up to 1 ½ hours). Add a little water if the sauce gets too thick.

9. Step 9

   Remove the basil sprigs and bay leaves from the sauce before serving. Ladle the sauce and meatballs over cooked spaghetti. Serve sprinkled with grated pecorino.