Ingredients

serves 4

　　

Meatballs

Olive oil

　　1 pound ground beef chuck

　　1 1/2 cups grated Pecorino Romano cheese

　　1 1/4 cups fresh bread crumbs

　　3 large eggs, lightly beaten

　　1/4 cup whole milk

　　1/2 cup minced fresh flat-leaf parsley leaves

　　1/4 cup chopped fresh basil leaves

　　1/2 small Spanish onion, grated

　　3 tablespoons minced garlic

　　Pinch of kosher salt, or to taste

　　

Maroni Sauce

1/3 cup olive oil

　　12 cloves garlic, finely sliced

　　1 large Spanish onion, finely diced

　　2 (28-ounce) cans imported crushed tomatoes

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground white or black pepper

　　1 large handful fresh basil leaves, thinly sliced

　　1 pound spaghetti, cooked al dente

　　

Step 1

To make the meatballs, preheat the oven to 350°F. Brush a rimmed baking sheet with olive oil.

　　

Step 2

Mix the beef, cheese, bread crumbs, eggs, milk, herbs, onion, garlic, and salt in a mixing bowl.

　　

Step 3

Roll the meatballs loosely about the size of a large golf ball, and place on the prepared baking sheet. Bake until cooked through and lightly browned, 35 to 40 minutes.

　　

Step 4

To make the sauce, heat the olive oil in a medium saucepan over medium heat until it begins to shimmer. Add the garlic and onion, and cook until soft and slightly browned, about 5 minutes. Add the tomatoes, salt, and pepper, and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the basil.

　　

Step 5

Add the meatballs to the sauce.

　　

Step 6

To serve, divide the spaghetti among 4 plates, and top with the meatballs and the sauce.

　　Bobby Flay's Throwdown!