Preparation

做酱

• Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.
• Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice and 1 tsp. salt. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes. Remove the bay leaf and season to taste with salt. Keep warm, covered. (The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.)

Make the meatballs

• 将架子放在烤箱的中心，然后将烤箱加热到450°F。用橄榄油在8×8英寸烤盘的底部和侧面涂上涂层。搁置。
• 将地面肉，面包屑，意大利乳清干酪，鸡蛋，香菜，牛至，茴香籽，红辣椒片和2茶匙混合。在一个大碗中盐。轻轻但用手彻底混合。
• 使用2盎司，2英寸直径的冰淇淋勺或您的手将肉分成16个高尔夫球大小的部分；用湿的手滚动使它们滚动。将球紧贴在烤盘中。
• Bake the meatballs until they register about 90°F on an instant-read thermometer and are firm to the touch, 10 to 12 minutes. (If you’ve made the tomato sauce ahead, heat it while the meatballs are cooking.)
• 从烤箱中取出肉丸，并从锅中排出多余的脂肪（如果有的话）。将一半的酱汁放在它们上面，将它们返回到烤箱中，然后继续烘烤，直到将即时阅读的温度计插入165°F，约15分钟。（肉丸可以冷藏长达3天或冷冻2周。）

Cook the pasta

• 将一大锅填充的水煮沸。
• Add the pasta and cook, stirring occasionally, for 2 minutes less than package timing for al dente. Reserve 2 cups of the pasta water and drain.
• 将意大利面放在锅中，并与剩余的酱汁混合。加入1杯意大利面粉将酱汁稀释，然后用中火煮至面食为2至3分钟。如有必要，请添加更多的意大利面水，然后调味盐。
• Transfer the spaghetti to a large heated serving bowl. Top with the meatballs and their sauce and serve.