Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

An Italian-American creation that is a classic.

Ingredients Nutrition

Directions

  1. In a large bowl, beat the egg; then blend in the milk.
  2. Add in the bread cubes, stirring to coat them well; let sit for 15 minutes.
  3. Using a fork, mash the bread cubes until they’ve formed a rough paste.
  4. Add in the ground beef to the bowl; working with your hands, incorporate the rough paste into the beef.
  5. Add in cheese, garlic, and parsley; blend in evenly; add salt and pepper to taste.
  6. Using wet hands, form the meat into balls the size of golf balls or a little smaller.
  7. Add olive oil to a large heavy skillet over med-high heat; add in the meatballs to brown them on all sides—don’t crowd them in the pan; you may have brown them in batches.
  8. Transfer meatballs to the saucepan that holds the warmed tomato sauce; bring to a gentle simmer and cook for 45 minutes.
  9. When the meatballs are nearly done, drop the spaghetti into a big pot of boiling salted water.
  10. Cook spaghetti until al dente, about 8-9 minutes.
  11. Drain spaghetti in a colander; then return it to the pasta cooking pot over medium heat.
  12. Ladle in enough sauce to just coat the pasta; stir well.
  13. Add in the butter and stir well.
  14. Keep the pasta in the pot for a total of about 1 minute.
  15. Divide the pasta among six wide, shallow bowls; top each mound of pasta with a few meatballs, then ladle some more sauce over all.
  16. Serve with grated Romano cheese on the side.

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