My Guy Michael's Spaghetti & Meatballs

How we make it.

20 Meatballs:

2/3 cup milk
1/2 cup Panko bread crumbs
1 egg
3 cloves garlic, grated
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 pound ground beef
1/4 cup parsley, minced
1/2 cup Parmigiano Reggiano, grated

Preheat oven to 400 degrees. In a medium bowl combine bread crumbs, milk and egg, stirring together and letting it sit for 5 minutes to soften. Grate in garlic and add salt and pepper. Add ground beef and mix with hands to combine. Add parsley and parmesan, continuing to incorporate into meat. Lightly oil a baking sheet. Roll meatballs into fairly evenly sized 1-2 inch balls, should make 20. Space evenly on baking sheet and bake for 15-18 minutes. While they're cooking, make the sauce. 

Pasta & Sauce:

2 tablespoons butter
1 shallot, grated
2 garlic cloves, grated
1/4 cup dry vermouth (or wine if you have it around)
1 - 28 ounce ounce can crushed tomatoes
2 teaspoons kosher salt
Dash dried oregano
Dash whole fennel seed
Handful of fresh basil leaves
Handful fresh parsley, chopped
1/4 cup Parmigiano Reggiano, grated
1 pound spaghetti, cooked in boiling salted water per package instructions

In a large braiser or dutch oven over medium heat melt butter and add grated shallot and garlic, cooking for 2 minutes to soften. Add vermouth and stir, scraping any brown bits from pan, cooking for 2 minutes. Add crushed tomatoes, salt and herbs and simmer on medium low for 5-10 minutes to combine. 

Once meatballs are done, add directly to the sauce, cooking for 10-20 minutes. Stir in Parmigiano Reggiano. At this point you can store in the fridge to reheat later when you cook your pasta or, you can add the cooked spaghetti to the pan, stirring to combine and serving hot with more Parmigiano Reggiano. When I cook pasta I like to use 12 cups of water and anywhere from 2-4 tablespoons of kosher salt, depending on the saltiness of my sauce.

Why we make it.

My husband Michael loves spaghetti and meatballs. I prefer spaghetti and clams. But since he hung the moon I get my hands dirty for him sometimes. Some people say he is the next Jeffrey Garten. I assure you he is not, but he does love it when I cook his favorites. I'll do anything not to make a meatball and pasta after pasta, he watches me make every one but the one he loves best. Today is for him. This spaghetti and meatball is made Michael style with traditional beef meat balls, a simple, salty tomato sauce and a no nonsense noodle. It's a Lady and the Tramp style classic, fit for a low lit supper with your sweet heart. That's amore. And that's why we make it.