SPAGHETTI and GIANT MEATBALLS

SPAGHETTI and GIANT MEATBALLS 1. Sauce: In a large lidded pot over medium low heat, add 1 tbsp extra-virgin olive oil + 2 minced garlic cloves. Saute until soft, 2 min. Add a 6 oz can tomato paste, turn heat to medium high and cook until tomato paste is brown and toasty, 2 minutes. Add 2, 28 oz cans whole San Marzano tomatoes + 1 tsp sugar + 1 tbsp kosher salt + a few sprigs fresh basil. Crush tomatoes with your hand or a wooden spoon. Bring to a boil, reduce to low, cover and simmer for 45 min 2. Meatballs: preheat oven to 375 F. In a large bowl, mix 2 lbs ground beef + 1 tbsp kosher salt + 2 large eggs + 2 minced cloves garlic + 1 C grated Parmesan + 1 C breadcrumbs + a handful of flat-leaf parsley, chopped + ½  C water. Mix together and shape into 8 meatballs. 3. In a 9x11-inch baking dish, drizzle 2 tbsp extra-virgin olive oil. Add meatballs and bake until brown, uncovered, 30 min. 4. Add cooked meatballs to the sauce and continue simmering 15 more min 5. Meanwhile, cook 1 lb spaghetti to almost “al dente”. Combine spaghetti, meatballs and sauce and serve with grated Parmesan, freshly cracked black pepper + basil. Serves 6