Spaghetti and Meatballs.

In a large Dutch oven over medium heat, add the olive oil and onion. Season with salt. Then, stir to combine.

Cook the onion until mostly translucent, four to five minutes. Add the garlic, and cook for one to two minutes, or until the edges of the garlic just begin to turn light brown. Remove half of the onion and garlic, and reserve for the meatballs.

Add the tomato paste and red pepper flakes, and stir to combine. Cook for two to three minutes, stirring frequently, or until the tomato paste turns a darker, brick red color.

Add the tomatoes, crushing them with your hands as you put them into the Dutch oven. Add the basil and Parmesan rind, and stir to combine.

Season with salt and pepper, and sugar, if the sauce is too acidic.

Reduce the heat to low and cover. Simmer for one hour, or until the flavors have married.

Remove from the heat, and keep covered.

In a large mixing bowl, add the breadcrumbs, milk, Pecorino or Parmesan, cooled onion mixture, and eggs. Whisk to combine, and set aside to hydrate for ten minutes.

Add the ground beef and pork, as well as the basil, salt, and pepper. Using your hands, gently mix until combined.

Divide the mixture into equal-sized balls, two tablespoons in size. Gently roll them between two palms and place them on a plate or sheet tray.

Preheat a large stainless steel or cast iron skillet over medium-high heat. Add the remaining olive oil, and once shimmering, add half of the meatballs to the pan.

Cook for four to five minutes, or until a deeply golden brown crust forms. Flip the meatballs and repeat the same process.

Once the other side is deeply golden brown, transfer the meatballs to a plate. Repeat the process, searing all the meatballs.

Add the meatballs to the simmering sauce, and gently fold the meatballs into the sauce. Cook for 15-20 minutes, or until the internal temperature of the meatball reaches 155°F (68°C).

Remove from the heat and cover until ready to add the pasta.

In a medium skillet over medium heat, add the olive oil. Once lightly shimmering, add the breadcrumbs, and toss to combine.

Cook for three to four minutes, stirring frequently, or until the breadcrumbs are deeply golden brown.

Remove from the heat and set aside until ready to serve.

Bring a large pot of water to a boil, and add a generous amount of salt. Add the pasta, and cook one to two minutes below al dente, according to the package directions.

Bring the meatballs back up to a simmer.

Using tongs, transfer the pasta from the large pot to the simmering sauce. Shake the pot continuously, coating the pasta in the sauce. Cook for another two to four minutes, or until the pasta has absorbed the sauce and cooked through.

Transfer to a large serving platter and top with Pecorino, additional basil, and pangrattato.