Name: Spaghetti and Meatballs | Epicurious
Cook time: 2 hr
Total time: 3 hr
Yield: 12–16 servings
Ingredients: 6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano); 2 medium onions, chopped; 1/2 cup extra-virgin olive oil; 6 garlic cloves, finely chopped; 2 medium onions, finely chopped; 1/4 cup extra-virgin olive oil; 10 garlic cloves, finely chopped; 3 cups torn day-old Italian bread; 3 cups whole milk; 6 large eggs; 2 cups grated Parmigiano-Reggiano (1/4 pound); 1/3 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled; 1 tablespoon grated lemon zest; 1 1/2 pounds ground veal; 1 1/2 pounds ground pork; 1 1/2 pounds ground beef (not lean); 1 cup olive or vegetable oil; 2 pounds dried spaghetti; Accompaniment: grated Parmigiano-Reggiano; Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

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Spaghetti and MeatballsRomulo Yanes

A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.

Cooks' Notes

•Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool).
•Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.

Recipe notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.