Spaghetti & Meatballs from New York Cult Recipes by Marc Grossman

Ingredients

• 100 ml (3½ fl oz) milk
• 5 garlic cloves, crushed
• 45 ml (1½ fl oz) olive oil
• 3 garlic cloves, crushed
• 1 tablespoon each of finely chopped carrot and celery
• 100 g (3½ oz) butter, softened
• 1 egg, beaten
• 100 ml (3½ fl oz) water
• 500 ml (17 fl oz/2 cups) tomato passata (puréed tomatoes)
• 400 g (14 oz) spaghetti
• 2 tablespoons finely chopped onion
• 1 tablespoon flat-leaf (Italian) parsley, finely chopped
• 1 pinch ground black pepper
• 250 g (9 oz) minced (ground) pork
• 2 garlic cloves, crushed
• 2 pinches dried oregano (or basil)
• 1½ tablespoons olive oil
• ½ teaspoon salt
• 250 g (9 oz) minced (ground) beef
• 50 g (1¾ oz) fresh breadcrumbs
• 50 g (1¾ oz) parmesan cheese, grated