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1
In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.
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2
In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil and the oregano.
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3
Form the meat mixture into golf ballsize meatballs and transfer to a baking sheet.
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4
Cover and refrigerate until chilled, about 30 minutes.
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5
Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped.
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6
In a large saucepan, heat 2 tablespoons of the olive oil.
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7
Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes.
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8
Add the crushed red pepper, chopped tomatoes and the basil sprig.
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9
Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes.
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10
Discard the basil sprig and season the sauce with salt and pepper.
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11
In a large skillet, heat the remaining 2 tablespoons of olive oil.
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12
Brown the meatballs in batches, about 3 minutes per side.
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13
Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes.
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14
Discard the fat from the skillet.
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15
Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes.
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16
Pour the water into the tomato sauce.
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17
In a large pot of salted boiling water, cook the spaghetti until al dente.
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18
Drain and return the pasta to the pot.
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19
Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute.
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20
Transfer the pasta to large shallow bowls.
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21
Spoon the meatballs and remaining tomato sauce over the spaghetti.
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22
Sprinkle with the remaining 2 tablespoons chopped basil.
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23
Serve at once, passing grated cheese at the table.
