Spaghetti And Meatballs

Ingredients

• 6 (28-ounce) cans whole tomatoes in juice (preferably san marzano)
• 2 medium onions, chopped
• 1/2 cup extra-virgin olive oil
• 6 garlic cloves, finely chopped
• 2 medium onions, finely chopped
• 1/4 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 (1/4 pound)
• 1/3 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
• 1 tablespoon grated lemon zest
• 1 1/2 pounds ground veal
• 1 1/2 pounds ground pork
• 1 1/2 pounds ground beef (not lean)
• 1 cup olive or vegetable oil
• 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.