Spaghetti and Meatballs

Step 1

Put a large pot of water on to boil with 2 tsp of the salt — it should reach a rolling boil in about 10 minutes.

Step 2

Gently mix 1 lb ground beef, 1 egg, 1/2 cup breadcrumbs and 1 tsp salt (plus pepper if you have it) until just combined.

Step 3

Roll into 12 golf-ball-sized meatballs, handling lightly — overworking the mix makes them dense.

Step 4

Heat 2 tbsp olive oil in a large skillet over medium-high; brown the meatballs all over, 6-8 minutes — they can stay pink inside.

Step 5

Lower the heat, add 3 sliced garlic cloves and stir 30 seconds until fragrant, then pour in the 28 oz crushed tomatoes.

Step 6

Nestle the meatballs into the sauce, cover, and simmer gently 12-15 minutes until no longer pink in the middle.

Step 7

Cook 12 oz spaghetti in the boiling water until just tender, 9-10 minutes, drain, then toss with the sauce and serve.