Dorie Greenspan's Spaghetti and Meatballs

By Leite's Culinaria

Ingredients

One (28-ounce) can whole peeled tomatoes (preferably San Marzano, undrained (or substitute diced tomatoes))
One (28-ounce) can crushed tomatoes (preferably San Marzano)
4 garlic cloves (pressed or minced)
2 tablespoons granulated sugar
2 teaspoons balsamic vinegar
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 pound ground beef (not too lean)
1/2 pound hot Italian sausage meat
1/2 cup finely chopped red onion (rinsed and drained)
1/4 cup rolled oats (not instant)
1/4 cup finely chopped walnuts
1 tablespoon chopped mixed herbs (such as thyme, oregano, rosemary and basil, or more to taste)
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 large egg (lightly beaten)
2 tablespoons olive oil (plus more if needed)
1 pound spaghetti or linguine
Grated Parmesan or Grana Padano
Finely chopped herbs

Prep Time45mins
Cook Time90mins
Servings4

Instructions

Make the sauce

Pour the whole tomatoes into a large Dutch oven and use your hands or a pair of kitchen scissors to tear or cut them into bite-size pieces.

Add the remaining ingredients and stir to combine. Place the Dutch oven over very low heat, cover, and gently simmer while you make the meatballs.

Make the meatballs

In a large bowl, combine the beef, sausage, onion, oats, walnuts, herbs, and salt and pepper and mix gently by hand. Add the lightly beaten egg and work it in just until combined. Using a medium (1 1/2 tablespoon) cookie scoop or your hands, form the mixture into 24 to 28 small meatballs about 1 1/2 inches (4 cm) in diameter. Be careful not to compact the meat too much or your meatballs will be tough.

In a large skillet set over medium heat, warm the oil. Add half the meatballs and cook, turning occasionally, until they're browned on all sides, 4 to 5 minutes. (You're not looking to cook the meatballs through.) Transfer the meatballs to a paper-towel lined plate and pat them lightly with additional paper towels to remove as much oil as possible. Repeat with the remaining meatballs, adding more oil to the skillet if needed.

Place the browned meatballs in the sauce, nudging the meatballs around to make sure that they're submerged. Cover the pan and cook at the lowest possible simmer, with just an occasional bubble reaching the surface, for 1 to 1 1/2 hours. This long, gentle simmer keeps the meatballs tender and imparts even more flavor to the sauce. (The meatballs and sauce can be made in advance and refrigerated for up to 3 days. Before serving, simmer everything together in a covered pot over low heat for about 30 minutes.)

Make the spaghetti and serve

When the meatballs are almost ready, place a large pot of heavily salted water over high heat and bring to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and turn it out into the Dutch oven along with the sauce and meatballs, tossing well to coat. (If your Dutch oven isn't large enough for this, put the pasta in a large bowl and pour over the meatballs and sauce.)

Finish with a sprinkle of cheese and herbs, if using, and get this to the table pronto.