The best of the best.
3/4 cup coarsely chopped fresh parsley, divided1/2 teaspoon freshly ground black pepperMake the tomato sauce:
Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours.Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl.
Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready.After 2–3 hours of simmering, pluck out bay leaves and add basil. Using an immersion blender , purée until slightly chunky but not smooth. Reserve 1 1/2 cups sauce; keep remaining sauce in pot warm over very low heat.
Once all meatballs are browned, add them to pot with tomato sauce. If your pot is not large enough, divide sauce and meatballs between 2 pots. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10–15 minutes.
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