Name: BA's Best Spaghetti and Meatballs
Yield: 4 servings
Ingredients: ¼ cup olive oil; 6 garlic cloves, thinly sliced; 2 sprigs basil; 2 28-ounce cans whole peeled tomatoes; Kosher salt, freshly ground pepper; 3 thick slices white sandwich bread, crusts removed; 2 large eggs, beaten to blend; 2 garlic cloves, finely chopped; ⅓ cup fresh whole-milk ricotta; ¼ cup finely chopped prosciutto; ¼ cup finely chopped parsley; ⅓ cup grated Parmesan, plus more; ¾ teaspoon fennel seeds; ¾ teaspoon dried oregano; ½ teaspoon ground nutmeg; ½ teaspoon finely ground black pepper; ¼ teaspoon crushed red pepper flakes; 1¼ teaspoons kosher salt, plus more; 1 pound ground beef chuck, preferably 20% fat; 2 tablespoons olive oil, plus more; 12 ounces spaghetti; Torn basil (for serving; optional); A spice mill or mortar and pestle

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Marcus Nilsson

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

Recipe notes