Italian Pasta with Meatballs and Tomato Sauce

Steps

1. 1
   Rehydrate the plain breadcrumbs with milk, allowing them to absorb fully. The milk acts as a natural meat tenderizer and helps keep the meatballs moist and tender.
2. 2
   Mince the garlic cloves. In a large bowl, combine the ground beef, grated garlic, soaked breadcrumb mixture, egg, Parmigiano, salt, and minced parsley. Mix gently with clean hands until everything is well combined.
3. 3
   Form the mixture into golf ball-sized meatballs.
4. 4
   Heat the light olive oil in a large pot. In batches, sear the meatballs for about one minute per side until they develop a golden-brown color. Remove and set aside.
5. 5
   Remove excess oil from the pot, keeping the flavorful browned bits. Add the extra virgin olive oil, then add the sliced onion and sauté for about two minutes.
6. 6
   Return the pork bones to the pot and add about one cup of dry red wine. Let it simmer for a minute to develop deeper flavor.
7. 7
   Add the two cans of tomato puree and water (fill each empty can halfway with water and add it to the pot). Season generously with salt.
8. 8
   Gently slide the seared meatballs into the sauce. Tear the fresh basil leaves gently and add them to the pot. Cover with a lid, leaving a small vent opening.
9. 9
   Simmer on low heat for approximately four hours. Stir gently every so often without overworking the sauce, as the meatballs will become delicate. The pork bones will gradually release their meat and collagen into the sauce.
10. 10
    Cook the pasta according to package directions. Serve the sauce and meatballs over the cooked pasta, garnished with grated Parmigiano and fresh basil leaves.