Spaghetti and Meatballs

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subheading: For tomato sauce:

6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)

2 medium onions, chopped

½ cup extra-virgin olive oil

6 garlic cloves, finely chopped

subheading: For meatballs:

2 medium onions, finely chopped

¼ cup extra-virgin olive oil

10 garlic cloves, finely chopped

3 cups torn day-old Italian bread

3 cups whole milk

6 large eggs

2 cups grated Parmigiano-Reggiano (¼ pound)

⅓ cup finely chopped flat-leaf parsley

¼ cup finely chopped oregano or 1 teaspoon dried, crumbled

1 tablespoon grated lemon zest

1 ½ pounds ground veal

1 ½ pounds ground pork

1 ½ pounds ground beef (not lean)

1 cup olive or vegetable oil

subheading: For pasta:

2 pounds dried spaghetti

Accompaniment: grated Parmigiano-Reggiano

Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

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Directions at epicurious.com

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