• 16 ounces spaghetti
• Extra virgin olive oil
• 5 cloves garlic, finely chopped
• 6 cups crushed tomatoes
• 1/2 cup tomato puree
• Salt and pepper
• 1/4 cup fresh basil, finely chopped
• 2 cups Parmigiano Reggiano, grated

 The Meatballs

• 8 ounces ground beef
• 8 ounces ground pork
• 8 ounces ground veal
• 1 cup Pecorino Romano cheese, grated
• 4 cloves garlic, finely chopped
• 1 cup breadcrumbs/Italian bread soaked in milk
• 2 large eggs
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 teaspoon ground nutmeg
• Salt and pepper

Method

For the sauce

In a large saucepan, add a drizzle of extra virgin olive oil. Add the chopped garlic and fry until golden. Add the crushed tomatoes and tomato puree, stir well and simmer for 45 minutes. Season with salt and pepper, add the chopped basil and stir.

For the meatballs

In a large bowl, add all the meatball ingredients. Using your hands, mix them together well. The mixture should be soft but not too wet.

Shape the mixture in your hands and place each meatball on a tray to rest. Once all meatballs are all assembled, add them straight into the sauce one by one. They should be fully submerged in the sauce. Let them simmer in the sauce for at least 4 hours until ready to serve.

Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente. Drain and add to the sauce and meatballs and mix well. Serve with Parmigiano Reggiano.