Spaghetti and Parm Meatballs for Two

Préparation

1. In a medium bowl, use your hands to combine the minced beef, Parmesan, panko breadcrumbs, parsley, basil, milk, egg, half of the garlic, 1 teaspoon of salt, and ¼ teaspoon pepper. Roll the mixture into meatballs, about 30 grams (2 tablespoons) each, and arrange them in a single layer on a plate. You should make about 20 meatballs.
2. Heat 2 tablespoons of the oil in a HexClad 3 Litre Hybrid Deep Sauté Pan over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until golden all over, about 5 to 7 minutes. Remove the meatballs and set them aside on a plate.
3. Discard the excess oil from the pan and return it to medium heat. Add the remaining 1 tbsp oil and the remaining garlic. Cook, stirring, until the garlic is fragrant and lightly toasted, about 30 seconds. Add the blended tomatoes, 120ml water, ½ teaspoon salt, sugar, and the basil sprig. Stir to combine. Return the meatballs to the pan and nestle them into the sauce. Bring to a simmer, then reduce the heat to medium-low and simmer, partially covered, until the sauce is thickened and flavourful, about 25 minutes. Season with salt and pepper to taste.
4. Meanwhile, fill a HexClad 4.7 Litre Casserole DishHexClad 4.7 Litre Casserole Dish with water and bring to the boil. Season the water generously with salt and cook the spaghetti according to the package instructions until al dente. Drain, reserving 240ml of the pasta water, and set the spaghetti aside.
5. Remove and discard the basil sprig from the sauce and stir in the butter until melted and combined. Using a spoon or ladle, transfer the meatballs and about half of the sauce to a large heatproof bowl. Increase the heat to medium-high and add the pasta to the remaining sauce in the pan, tossing to coat and adding a tablespoon of the reserved pasta water at a time if needed to loosen the sauce. Serve topped with the reserved meatballs and sauce, and sprinkled with extra Parmesan cheese.