Spaghetti and Meatballs

The classic. My take: three types of meat, fresh bread soaked in milk, fresh basil and parsley, grated parmesan, and one egg. The meat was from Eataly, the bread from Eli's, and the milk from Ronnybrook. Locavore galore. Anyway, after I browned the meatballs, I threw them into a basic sauce. I'm talking real basic here, just crushed tomatoes, garlic, and ripped basil. I served the dish with some delicious Chianti, and, I'm happy to say, this was a very successful classic Italian-American dinner.

(I figured I'd start posting bottles I enjoyed with my meal so I can remember them)

HOW TO:

To make the sauce, sauté chopped garlic with olive oil in a large pot. When fragrant and before the garlic begins to brown, pour in at least two jars of crushed tomatoes. Season with fresh ripped basil, salt, pepper, and a pinch of red pepper flakes. 

For the meatballs, start by tearing out the inside of a loaf of bread - I used half a white boule for two pounds of meat. Soak it in whole milk. Mix together equal amounts of ground pork, beef, and veal and toss with chopped basil, chopped parsley, grated parmesan, one egg, and the slightly squeezed-out bread. Season generously with salt and pepper. Roll out the meatballs in equal sizes - I eyeball them and typically make them to be about an inch and a half in diameter. Brown the meatballs on all sides in a hot pan, and toss them into the sauce. Simmer together for 30 or so minutes and serve with spaghetti.