1Make the pasta dough using the recipe from the cookbook.
2Prepare the meatballs by combining ground beef, chopped ham, grated cheese, garlic, egg, panko crumbs, salt, pepper, and fennel seed (optional). Mix well and let it rest.
3Form the meatball mixture into balls and place them on a baking sheet.
4Sear the meatballs in olive oil in a large saute pan for about 2 minutes per side until browned.
5Reduce the heat to medium, add thinly sliced garlic and saute for a minute. Add red pepper flakes and saute for 30 seconds.
6Add crushed tomatoes and stir until combined. Season with salt and sugar to taste. Add the seared meatballs and simmer over medium-low heat for 5-8 minutes, adding basil halfway through.
7Season the sauce with salt.
8Cook the spaghetti in a large pot of salted boiling water until al dente. Use tongs to pick up and drain the pasta slightly, then add it directly to the sauce.
9Toss to coat evenly. If necessary, add a little pasta water to help with the consistency and to incorporate.
10Serve by winding a good portion of pasta onto a fork and placing it on a plate, adding extra sauce, meatballs, and grated cheese, and finishing with chiffonade fresh basil.
Ingredients
1 lb spaghetti noodles
1 lb ground beef
0.25 lb finely chopped ham
0.25 cup fresh grated pecorino or parmesan
3 cloves finely chopped garlic
1 egg
0.5 cup panko bread crumbs
1.5 teaspoon fine sea salt
1 pinch black pepper
1 teaspoon finely ground fennel seed
0.25 cup extra virgin olive oil
4 cloves thinly sliced garlic
1 teaspoon red pepper flakes
28 oz crushed tomatoes
1 bunch basil
1 serving chiffonade basil
1 serving fresh grated parmgiano
1 serving black pepper
Equipment
large bowlpasta makerbaking sheetsaute panlarge pot