Spaghetti and meatballs, large-batch

Mix egg into the meat and form very large meatballs.

Brown the meatballs in a pan in two batches.

Start the tomato sauce in its own pot before the meatballs so it cooks down in the background; for eight or ten people this takes hours.

Lift the meatballs out, leaving the burned bits and fond in the pan, and drop them into the sauce.

Braise the meatballs in the sauce at a low simmer, mostly unattended, for a couple of hours, until cooked through.