Ingredients

For the Meatballs

• 1 carrot, chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• ½ lb ground beef

• ½ lb ground pork

• ½ lb ground veal

• 1 large egg, beaten

• 1 garlic clove, chopped

• 1 tsp dried oregano

• ¼ cup fresh parsley, chopped

• 1 cup breadcrumbs

• 1 tsp salt

For the Sauce

• ¼ cup extra-virgin olive oil

• 1 onion, chopped

• 2 tsp salt (plus more to taste)

• 2 bay leaves (fresh or dried)

• 1 tsp crushed red pepper flakes (adjust to taste)

• 3 (14.5 oz) cans whole or crushed tomatoes

• 1 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese

For the Pasta

• 12 oz spaghetti (or homemade pasta)

• Salt, for pasta water

Instructions

1. Cook the Pasta

• Bring a large pot of water to a boil. Add salt generously to season the water.

• Cook the spaghetti for 10–12 minutes, or until al dente.

• Reserve ½ cup of the pasta water, then drain and set aside.

2. Prepare the Meatballs

• Preheat the oven to 425°F (220°C).

• In a food processor, pulse the carrot, celery, and onion until finely minced to create a smooth pestata.

• Transfer the mixture to a large mixing bowl.

• Add the ground beef, ground pork, ground veal, beaten egg, chopped garlic, oregano, parsley, breadcrumbs, and salt.

• Using your hands, mix gently until just combined — do not overwork the mixture.

• Scoop even portions using a measuring cup or scoop and roll into golf ball-sized meatballs.

• Place the meatballs on a lined baking sheet and bake for 16–19 minutes, or until browned and cooked through.

3. Make the Sauce

• In a large pot, heat the olive oil over medium heat.

• Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant.

• Pour in the reserved pasta water and simmer for 2–3 minutes.

• Add the red pepper flakes, bay leaves, and 1 tsp of salt, and cook for another 1–2 minutes.

• Pour the canned tomatoes into a large bowl, crush gently with clean hands or a spoon, then add to the pot along with 4 cups of hot water.

• Stir and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.

4. Combine the Meatballs and Sauce

• Add the baked meatballs to the sauce.

• Gently shake the pot or stir carefully to coat the meatballs without breaking them apart.

• Simmer for 30 minutes, stirring occasionally, until the sauce thickens and the meatballs are tender.

5. Assemble the Dish

• Toss the cooked spaghetti with some of the sauce (without the meatballs) until evenly coated.

• Serve in bowls, top with meatballs and more sauce, and finish with a generous sprinkle of freshly grated cheese.

Tips for Success

• Use fresh parsley and good-quality Parmesan for the best flavor.

• For a smoother sauce, blend the tomatoes before adding them to the pot.

• Don’t overwork the meat mixture — this keeps the meatballs tender.

Make Ahead & Storage

• Make Ahead: Meatballs and sauce can be made a day ahead and reheated gently.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze meatballs and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Timing

• Prep Time: ~20 minutes

• Cook Time: ~1 hour

• Total Time: ~1 hour 20 minutes