Meatballs With Spaghetti Coco Pazzo

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

for the meatball

1/2 lb spaghetti or linguine

2 tablespoons kosher salt

2 large eggs

1 garlic clove , minced

8 ounces sweet Italian sausage, removed from casings and crumbled (about 2)

1 cup day-old sourdough bread cubes (crust removed)

8 ounces ground lean pork

1 teaspoon kosher salt (to taste)

8 ounces ground chuck

1 cup whole milk

8 ounces ground veal

1/2 teaspoon fresh ground black pepper , for the sauce

2 ounces freshly grated pecorino romano cheese

2 (28 ounce) cans Italian plum tomatoes , preferably San Marzano, with the juice, pureed in a food processor

1 tablespoon tomato paste

1/2 teaspoon crushed red pepper flakes (or more)

1/2 cup dry red wine

1/2 medium red onion , minced

3 tablespoons dried oregano , preferably Sicilian

1/4 cup chopped fresh Italian parsley

2 ounces freshly grated parmigiano-reggiano cheese

1 medium red onion , finely chopped

1/4 cup extra-virgin olive oil

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