Spaghetti and Meatballs

loosely followed

 Tomato Sauce

1/4 cup olive oil

6 garlic cloves, sliced

2 sprigs basil

2 28oz cans whole peeled tomatoes

salt and pepper

parm rind

anchovy paste

Heat oil, cook garlic to golden.  Add basil and stir to wilt.  Add tomatoes, season with salt and pepper.  Simmer gently for 60-75 minutes

Meatballs

1 handful bread crumbs

milk

2 eggs

2 garlic cloves, crushed 

2 Tbsp parsley (1/4 cup fresh)

1/3 cup parmesan

3/4 tsp fennel 

3/4 tsp oregano

1/2 tsp nutmeg

1/2 tsp pepper

1/2 tsp red pepper flakes

1 1/4 tsp kosher salt

1 pound of ground beef

1 pound of ground pork

ricotta

chopped proscuitto or bacon

Cover bread crumbs with milk and let it soak for a few minutes.  Stir in the rest of the ingredients except the meat, give it a good stir, then add the meat, mixing carefully and gently with your hands.  Scoop mixture onto a rack on a sheet pan using a small scoop.  Bake at 350F for 20 minutes.

From BA's best spaghetti and meatballs