Classic Spaghetti and Meatballs

• 2 slices white sandwich bread, torn into small pieces
• 1/4 cup whole milk
• 1 pound ground beef chuck
• 1/2 pound ground veal
• 1/2 pound ground pork
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1 1/2 tablespoons minced garlic
• Kosher salt and freshly ground pepper
• 3 tablespoons chopped basil, plus 1 large basil sprig
• 1 teaspoon chopped oregano
• Two 28-ounce cans whole tomatoes
• 1/4 cup extra-virgin olive oil
• Pinch of crushed red pepper
• 1 1/2 pounds spaghetti

1. In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.
2. In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil and the oregano.
3. Form the meat mixture into golf ballsize meatballs and transfer to a baking sheet.
4. Cover and refrigerate until chilled, about 30 minutes.
5. Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped.
6. In a large saucepan, heat 2 tablespoons of the olive oil.
7. Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes.
8. Add the crushed red pepper, chopped tomatoes and the basil sprig.
9. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes.
10. Discard the basil sprig and season the sauce with salt and pepper.
11. In a large skillet, heat the remaining 2 tablespoons of olive oil.
12. Brown the meatballs in batches, about 3 minutes per side.
13. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes.
14. Discard the fat from the skillet.
15. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes.
16. Pour the water into the tomato sauce.
17. In a large pot of salted boiling water, cook the spaghetti until al dente.
18. Drain and return the pasta to the pot.
19. Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute.
20. Transfer the pasta to large shallow bowls.
21. Spoon the meatballs and remaining tomato sauce over the spaghetti.
22. Sprinkle with the remaining 2 tablespoons chopped basil.
23. Serve at once, passing grated cheese at the table.

white sandwich bread, milk, ground beef, ground veal, ground pork, cheese, garlic, kosher salt, basil, oregano, tomatoes, extravirgin olive oil, red pepper, spaghetti

Taken from www.foodandwine.com/recipes/classic-spaghetti-and-meatballs (may not work)