Rao's Spaghetti with Broken Meatball Marinara

Ingredients

• 1 slice artisan white bread
• 1/4 whole milk
• 1 pound ground beef
• 1/3 cup fresh parsley leaves, finely chopped, plus more for optional garnish
• 1/4 cup fresh basil leaves, finely chopped, plus more for optional garnish
• 1/4 cup freshly grated Parmesan
• 1 large egg
• 2 garlic cloves, finely grated
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3/4 pound Rao's spaghetti
• 1 jar Rao's Marinara sauce

Directions

1. Place the bread in a large bowl, pour in the milk, and leave it alone for a few minutes. With your hands, press the milk from the bread, then pour off the milk. Pull the bread into tiny pieces, pea-size or smaller, and put it back in the bowl. Mix in the beef, parsley, basil, parmesan, egg, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper, then shape the mixture into 16 meatballs.
2. Set a large, high-sided skillet, preferably enameled cast iron, over medium-high heat. Pour in the oil and tilt the pan so it coats the surface. Place the meatballs in the pan without stacking them, and cook until the bottoms are deeply browned, 3 minutes. Turn them over without being too precious about it, letting some of the meatballs crack and break a little. Cook, turning occasionally, until the outsides are mostly golden and crisp, about 10 minutes more. Add the marinara to the skillet and stir carefully to bring the sauce and meatballs together.
3. While that cooks, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain it, then add it to the pot with the sauce and meatballs. Toss until the pasta is coated, and serve with additional parm and a little parsley and basil, if desired.