Rao’s Spaghetti with Broken Meatball Marinara

Preparation

1. In a large bowl, combine the bread and milk and let sit for a few minutes. Using your hands, squeeze milk out of the bread and discard the milk. Tear the bread into pea-size or smaller pieces and return to the bowl. Add the beef, parsley, basil parmesan, egg, garlic, 1 teaspoon salt and ¼ teaspoon black pepper. Stir to combine and form into 16 meatballs.

   Heat a large high-sided skillet, preferably enameled cast iron, over medium-high. Add the oil and swirl to coat. Arrange the meatballs in the skillet in a single layer and cook, until well browned on the first side, 3 minutes. Then, turn meatballs, no need to be super gently, allow them to break up slightly. Continue to cook, turning a few times, until mostly crisp and golden on the outside, about 10 minutes more. Pour the marinara into the skillet with the meatballs and gently stir to combine.

   Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti per package instructions until al dente. Drain and transfer to the pot with the meatballs and sauce. Toss to coat and serve with more parm & a sprinkling of parsley and basil, if desired.