Spaghetti and Meatballs Recipe from Vinny Guadagnino

Ingredients

• 1/2 cup minced onion
• 1/2 cup olive oil
• Two 28-ounce cans tomato puree
• 1 teaspoon salt
• 1 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced basil
• 2 cups water
• 1/2 loaf white bread, crusts removed and torn into small pieces
• 1/2 cup whole milk
• 1 pound ground veal, beef and pork mix
• 2 eggs
• 4 cloves garlic, minced
• 1/4 cup minced fresh parsley
• 1/2 cup grated Pecorino Romano cheese
• 1/4 teaspoon salt
• 1 pinch baking soda
• 1/2 cup plain breadcrumbs
• Corn oil, for frying
• Water, for boiling
• 1 tablespoon salt
• One 16-ounce box spaghetti
• 2 tablespoons butter
• Parmesan cheese, grated