Pasta with Meatballs in Tomato Sauce (Beef and Pork)

Everyone's favourite pasta.

1 Tbsp. + 1 tsp. extra-virgin olive oil
1/8 tsp. crushed red-pepper flakes
1 tsp. garlic, minced
1 (28 oz) can whole peeled tomatoes, pulsed in blender until almost smooth
coarse sea salt
¼ cup whole milk
1 (4x½“) slice white bread, crust removed
½ lb ground pork
½ lb lean ground beef
¼ cup aged Pecorino Romano cheese
¼ cup Parmesan cheese, freshly grated
1 large egg
1 Tbsp. fresh flat-leaf parsley, finely chopped
⅛ tsp. black pepper, freshly cracked
¼ tsp. dried marjoram
1 Tbsp. shallot, finely chopped
8 oz spaghetti or other long pasta

Heat 1 Tbsp. oil, the red-pepper flakes, and ½ tsp. garlic in a large saucepan over medium heat until garlic is sizzling, about 30 seconds. Stir in tomatoes and ½ tsp. salt. Reduce heat to low; simmer 30 minutes.

Heat milk in a saucepan over low heat until warm; remove from heat. Add bread; turn bread until milk is absorbed.

When cool enough to handle, squeeze out excess milk. Finely chop bread; place in a large bowl. Discard milk.

Add meats, cheeses, egg, parsley, ½ tsp. salt, the pepper, marjoram, remaining 1 tsp. oil and ½ tsp. garlic, and the shallot. Using your hands, mix until just combined. Moisten hands and roll meat mixture into balls of different sizes: nine 1” balls, six 1½” balls and two 2” balls. Place on a baking sheet.

Add 2” meatballs to simmering sauce. After 5 minutes, add 1½” balls. After 5 minutes, add 1” balls. Stir.

Meanwhile, bring a large stockpot of water to a boil; add salt. Add pasta; cook until al dente, about 8 minutes.

Drain; return pasta to pot. Add ¼ cup sauce; toss. Serve pasta in bowls with meatballs and extra sauce and cheese on the side.

Makes 4 servings.