If you have a bit of space in your freezer, it almost always makes sense to mix up extra meatballs and freeze them for another meal, as the amount of prep work involved in making double the quantity is only negligibly greater.
Put the tomatoes, carrots, garlic, a good pinch of salt, a grinding of pepper, and
In a large bowl, combine the milk, bread crumbs, eggs, cheese, 1 teaspoon salt, several grindings of pepper, and the parsley and stir well. Add the beef and use your hands or a stiff spatula to combine it with the milk mixture. Shape into
In a large skillet or sauté pan, heat the oil over medium-high heat. Add the unfrozen meatballs in a single layer (work in batches, if necessary, with a little oil for each batch) and cook, turning with a thin metal spatula, until lightly browned on two or more sides, 4 to 5 minutes total—they don’t have to be completely browned all over or cooked through. Transfer to the cooker, nestling them into the sauce. Cover and cook on low for 8 hours.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain.
Using a slotted spoon or tongs, transfer the meatballs to a bowl. With an immersion blender, puree the sauce. Season with more salt and pepper, if needed, then return the meatballs to the sauce. Serve with the pasta.
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