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1
For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat.
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2
Add the garlic and onions and cook until soft, about 1 1/2 minutes.
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3
Remove from the heat and let cool slightly.
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4
Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined.
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5
Add the chuck and pork and gently mix together until combined.
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6
Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together.
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7
Cover and refrigerate for at least 1 hour and up to 8 hours.
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8
The longer you let the mixture sit, the more the flavor develops.
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9
For the fresh pasta: In a food processor, combine the flour and eggs.
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10
Pulse until it comes together as a dough.
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11
Remove and knead until smooth.
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12
Let rest for at least 30 minutes.
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13
For the tomato sauce: Heat the oil in a medium saucepan over medium heat.
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14
Add the onions and cook until soft, about 4 minutes.
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15
Add the garlic and red pepper flakes and cook for 30 seconds.
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16
Increase the heat to high, add the tomatoes and oregano and season with salt and pepper.
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17
Cook, stirring occasionally, until slightly thickened, about 15 minutes.
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18
Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
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19
Form the meatball mixture into 1 1/2-inch balls.
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20
Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer.
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21
Add the meatballs and fry until golden brown on all sides.
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22
Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
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23
To cook the pasta, bring a large pot of water to a boil and add salt.
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24
Roll out the dough in portions using a pasta roller.
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25
Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
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26
Boil the pasta until al dente, 1 to 2 minutes.
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27
Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
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28
Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon).
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29
Ladle the remaining tomato sauce over the spaghetti and meatballs.
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30
Dollop ricotta on top and grate lots of Parmesan over the top.
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31
Garnish with fresh basil sprigs and parsley leaves.
