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1
First, make the meatballs.
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2
Combine the cubed bread and milk in a small bowl and set it aside.
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3
Let the bread absorb the milk for 5 minutes to make a panada.
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4
Meanwhile add the beef, Pecorino Romano, egg, garlic powder, salt, and black pepper to a large mixing bowl.
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5
Squeeze the excess milk out of the bread when it is done sitting and add it to the bowl with the rest of the ingredients.
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6
Mix everything together thoroughly with clean hands.
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7
Take a small handful of the mixture and roll it into a meatball about the size of your palm.
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8
Repeat until the mixture is all used up and you have about 16 meatballs.
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9
Get out a large Dutch oven and heat both the bacon fat and olive oil in it over medium high heat.
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10
Brown the meatballs in two batches so that the pan isnt over crowded.
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11
They need to cook for about 2 minutes on each side to just get brown.
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12
They do not need to cook through at this point.
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13
When they are done, remove them to a plate.
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14
While the meatballs cook, start on the sauce.
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15
Set up a food processor and combine the grape tomatoes, garlic, onion and basil in its bowl.
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16
Puree it until smooth.
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17
Set it aside.
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18
When the meatballs are all browned, drain off most of the grease and get it back onto the heat.
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19
Pour the aromatic puree into the pot and let it cook for a couple of minutes to bring out its flavor.
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20
Stir in the tomato paste and let it cook for another minute.
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21
Pour in the wine and let it cook off for another minute.
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22
Then finally pour in the crushed tomatoes and oregano and give the sauce a good stir.
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23
Return the meatballs back in.
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24
Bring the mixture to a low boil, then reduce it to a simmer.
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25
Let the sauce cook for 3 hours, stirring it occasionally.
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26
When the sauce is almost done, get a large pot of water on the stove and bring it to a boil.
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27
Salt it generously.
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28
Cook the spaghetti just until it is tender for about 8 minutes.
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29
While it cooks, reserve 1/4 cup of the starchy, salty cooking water and stir it into the sauce.
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30
When the spaghetti is done, scoop it right out of the water into the pot of sauce.
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31
Toss it all together well and then take the pot off of the heat.
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32
Scoop the pasta and meatballs into pretty bowls and top them with more Pecorino Romano on top.
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33
Serve immediately and enjoy!
