Classic spaghetti and meatballs

1. 1) Using clean hands (you best tools) mix all of the meatball ingredients together. It should feel soft and slightly wet, not too dry. Add the water last. This will give it extra moisture.
Begin heating your pot with olive oil.

2. 2) Form them into balls, slightly smaller than the size of your palm. Place the meatballs in the heated pot with olive oil and brown them on all sides. About 5-8 minutes.

3. 3) When all meatballs are browned, reserve to a clean plate. It's OK if they're not cooked in the middle They will be in the sauce.

4. 4) In the same pot with the drippings, saute the chopped onions until caramelized. About 3-5 minutes. Add garlic and herbs for another 2 minutes.

5. 5) Add wine and de-glaze the bottom of pan, scraping off the bottom bits (this is all flavor). Allow to reduce for about 3 minutes.

6. 6) Add crushed tomatoes and tomato paste. Stir to combine. Add salt and pepper to taste.

7. 7) Add meatballs back in with all their juice and place cover on. Leave on a steady simmer for about an hour. After an hour, test the meatballs for doneness.

8. 8) When sauce is about 10min out. cook your pasta to package directions.
*Always mix your pasta WITH your sauce directly. Don't just pour the sauce over the pasta. The extra starchiness from the pasta helps the sauce cling better. And everything gets coated.