Spaghetti and Meatballs

Directions

1. 1

   Soak the diced bread in milk until softened.

2. 2

   Combine the meatball ingredients with the soaked bread. Form the mixture into golf ball-sized meatballs.

3. 3

   Heat olive oil in a large pan over medium heat. Brown the meatballs on all sides until cooked through, about 6-8 minutes. Set aside.

4. 4

   Sauté the onion until translucent. Add minced garlic and cook until fragrant.

5. 5

   Stir in tomato passata, canned tomatoes, salt, pepper, and basil leaves. Simmer for 10 minutes.

6. 6

   Return the meatballs to the pan and simmer in the sauce for 10-15 minutes.

7. 7

   Cook pasta according to package instructions.

8. 8

   Remove the meatballs from the sauce and add the pasta, tossing until the pasta is well coated.

9. 9

   Serve the pasta in a bowl, placing the meatballs on top. Finish with a generous sprinkle of Zanetti Parmigiano-Reggiano.