Pasta With Meatballs

1 onion, peeled and halved
2 garlic cloves, peeled
1 teaspoon dried oregano
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups tomato passata (available at specialty food stores) or pureed canned tomatoes (not canned tomato puree, which is thicker)
Pinch of sugar
Salt and freshly ground black pepper
½ cup whole milk
1 pound spaghetti, tagliatelle or linguine, cooked to taste

Nutritional Information
- Nutritional analysis per serving (4 servings)
  919 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 105 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 42 grams protein; 143 milligrams cholesterol; 860 milligrams sodium

4 servings

Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break; do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.

1 hour