Credit: Todd Coleman SERVES 8

INGREDIENTS

¼ cup olive oil
5 cloves garlic, finely chopped
1 tbsp. dried parsley
1 tbsp. dried basil
2 28-oz. cans whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper, to taste
¼ cup sugar
10 oz. ground pork
5 oz. ground beef chuck
5 oz. ground veal
⅓ cup shredded provolone
⅓ cup whole-milk ricotta
¼ cup finely grated parmesan
¼ cup finely grated pecorino, plus more for serving
¾ cup breadcrumbs
3 eggs. lightly beaten
1 lb. spaghetti, cooked
2 tbsp. finely chopped fresh parsley, for serving

INSTRUCTIONS

Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes. Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes. Mix remaining garlic, pork, chuck, veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt, and pepper in a bowl; form into eight 2 ½″ meatballs, about 6 oz. each. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes. Transfer to sauce; cook until cooked through, about 30 minutes. Serve meatballs and sauce over spaghetti; sprinkle with parsley.