The second of 2 recipe's from the Today Show On 11 Oct. 2007 Spaghetti and meatballs may seem like an odd dish for a fancy restaurant like Coco Pazzo, but my customers are always looking for the tastes they remember from childhood. I don’t fry my meatballs, as Pino does. I simmer them in the tomato sauce until they’re cooked through. Pino may turn up his nose at this classic Italian-American shortcut, but a lot of fine chefs simmer ground meat this way so that it retains its moisture. When I trained with a chef in Germany, I watched him simmer his sausages before he grilled them. They never shrank or dried out. I thought of those plump sausages when I was working on my meatball recipe in the kitchen of Coco Pazzo and decided to just drop the uncooked meatballs into the tomato sauce, with no breading or sautéing. The result was plump, juicy meatballs. What’s more, the sauce was deliciously flavored by the meat. A lot of home cooks use bland commercial white bread in their meatballs, but it’s worth it to seek out bread with some flavor. I like sourdough bread for the slight acidity it lends to the meatballs; it adds another flavor dimension. If you are like Pino and can’t bear the idea of meatballs on top of spaghetti (I’d like to know how many of you there are out there!), you can prepare this dish without the spaghetti and simply serve the meatballs in the sauce with lots of crusty artisan bread.