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In a large bowl, beat the egg; then blend in the milk. Add in the bread cubes, stirring to coat them well; let sit for 15 minutes. Using a fork, mash the bread cubes until theyve formed a rough paste. Add in the ground beef to the bowl; working with your hands, incorporate the rough paste into the beef. Add in cheese, garlic, and parsley; blend in evenly; add salt and pepper to taste. Using wet hands, form the meat into balls the size of golf balls or a little smaller. Add olive oil to a large heavy skillet over med-high heat; add in the meatballs to brown them on all sidesdont crowd them in the pan; you may have brown them in batches. Transfer meatballs to the saucepan that holds the warmed tomato sauce; bring to a gentle simmer and cook for 45 minutes. When the meatballs are nearly done, drop the spaghetti into a big pot of boiling salted water. Cook spaghetti until al dente, about 8-9 minutes. Drain spaghetti in a colander; then return it to the pasta cooking pot over medium heat. Ladle in enough sauce to just coat the pasta; stir well. Add in the butter and stir well. Keep the pasta in the pot for a total of about 1 minute. Divide the pasta among six wide, shallow bowls; top each mound of pasta with a few meatballs, then ladle some more sauce over all. Serve with grated Romano cheese on the side.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat