Spaghetti on a Stick

Preparation

1. Basic Tomato Sauce

   1. Step 1

      In a 3-quart saucepan, heat the oil over medium heat. Add the onion and garlic and cook until soft and light brown, about 8 to 10 minutes.

   2. Step 2

      Add the thyme and carrot and cook 5 minutes, until carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Simmer 30 minutes, until thick as hot cereal. Season with salt.

2. Meatballs and Spagattii

   1. Step 3

      Soak the bread in water for 1 to 2 minutes. Drain and squeeze out excess water with your fingers.

   2. Step 4

      Combine the bread, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, ½ teaspoon of the salt and the pepper and mix with wet hands. Form the mixture into 16 to 18 meatballs.

   3. Step 5

      In a large, heavy skillet, heat the oil on medium until almost smoking. Add the meatballs and, working in batches to avoid crowding, cook until browned, about 10 minutes. Add the tomato sauce, cover and simmer all the meatballs for 30 minutes. Allow to cool.

   4. Step 6

      Bring 6 quarts of water to a rolling boil and add 2 tablespoons salt. Add the pasta and cook according to the package directions, until tender but still al dente. Drain well in a colander.

   5. Step 7

      Meanwhile, gently reheat the meatballs and sauce. Add the pasta to the sauce in the pan and toss until completely coated.

   6. Step 8

      Twirl the pasta on 4 9-inch skewers. To hold the pasta in place, seal one end with a meatball and then wrap the skewer with a soft flatbread, like a tortilla, pita or, ideally, a freshly baked pizza bread.