Spaghetti and Meatballs

Steps

1. 1
   Tear the bread into a large bowl, pour over the milk, leave for 5 minutes and mash to a paste.
2. 2
   Add both minces, the egg, 50 g of the Parmesan, 1 garlic clove, the parsley, 1 tsp of salt and some pepper. Mix with your hands just until combined — overworking makes tough meatballs.
3. 3
   With wet hands roll into 20 balls about 4 cm across and chill for 15 minutes.
4. 4
   Heat 2 tbsp of the oil in a wide, deep pan over medium-high heat and brown the meatballs all over in batches, 5–6 minutes. Set aside.
5. 5
   Lower the heat, add the remaining oil and the rest of the garlic and cook for 1 minute, then crush in the tomatoes by hand, add half the basil, season and simmer for 10 minutes.
6. 6
   Return the meatballs, cover and simmer gently for 25 minutes, turning once, until cooked through and the sauce has thickened.
7. 7
   Cook the spaghetti in salted boiling water until al dente, drain, and toss with a few ladles of the sauce.
8. 8
   Serve the spaghetti topped with the meatballs and more sauce, the remaining Parmesan and the rest of the basil.