Ingredients

For the Meatballs:

• 1 cup homemade breadcrumbs made from stale rustic white bread processed in food processor until fine
• ½ cup milk
• A few grates of nutmeg, optional
• 1 ½  pounds ground beef
• Salt and pepper
• About ¼ pound prosciutto di Parma, finely chopped
• 1 egg lightly beaten
• 3 cloves garlic, grated or finely chopped
• 1 small onion, finely chopped
• 1 carrot, grated
• ½ cup parsley, finely chopped
• ½ cup grated Parmigiano Reggiano cheese
• ½ cup grated pecorino cheese
• ¼ cup EVOO

For the Tomato Sauce and Pasta:

• Salt
• 3 T EVOO
• 1 small carrot, peeled and grated or finely chopped
• 1 onion, finely chopped
• 3 cloves garlic, grated or finely chopped
• Salt
• A pinch of red pepper, optional 
• 2 T tomato paste or sundried tomato paste
• 1 cup red wine
• 1 cup beef stock or bone broth
• 3 cups tomato passata
• Handful of basil leaves, torn
• 1 pound 500 g spaghetti
• 2 T butter, cut into small pieces
• About ½ cup grated Parmigiano and pecorino cheese combined plus more to pass at the table
• Fat handful of parsley, chopped 

Directions

For the Meatballs:

Preheat the oven to 425 F.

Line a baking sheet with parchment.  

Soak breadcrumbs with milk in a small bowl to soften. Grate in nutmeg, if using. 

Season beef with salt and pepper.  Add prosciutto, egg, garlic, onion, carrot, parsley, cheeses and EVOO and mix until combined. 

Roll meatballs to be about 2-2 ½  inches in diameter.  If you don’t enjoy rolling meatballs with your hands, use a medium scoop to aid in portion and size. Place on the prepared baking sheet. 

Roast until lightly browned but not fully cooked. While the meatballs are roasting make the sauce.

For the Tomato Sauce and Pasta:

Heat a large pot of water to boil and season generously with salt. 

Heat a Dutch oven or large pot for sauce over medium heat w EVOO.  Add carrots and onions and garlic, season with salt and a pinch of red pepper, if using.  Stir for a couple of minutes to soften.  Add tomato paste and stir until you can smell its aroma.  Add wine and reduce by half, add stock, passata and basil.  Simmer sauce while meatballs are roasting.

When meatballs are lightly browned, add them to sauce and begin to cook pasta.  

Cook pasta to al dente, reserve ¾ cup water, drain and return to the hot pot, toss with butter and a little cheese and starchy water. When butter has melted, add in tomato sauce and toss to combine.

Transfer to a serving bowl and top with meatballs, any remaining sauce and chopped parsley.