Spaghetti & Meatballs

Ingredients for the meatballs:
2 T, plus 1 cup pure olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat-leaf parsley
1/2 lb. ground chuck
1/2 lb. ground veal
1/2 lb. ground pork butt
1/4 cup freshly grated parmesan cheese
1/4 cup dried bread crumbs (made from fresh white bread)
salt and freshly ground black pepper

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Alternate Ingredients for meatballs:
1 lb. ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves


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Ingredients for the tomato sauce:
1/4 cup pure olive oil
2 medium Spanish onions, finely chopped
4 to 6 cloves garlic, rubbed to paste
1 teaspoon red chili flakes
1/4 cup T tomato paste
4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
2 small Cubano peppers, whole, with some knife slits
16 sprigs fresh flat-leaf parsley
salt and freshly ground black pepper
1 lb. (number 8 or 9) spaghetti, cooked al dente
3 T freshly chopped basil leaves
wedge of parmigiano-reggiano cheese
fresh parsley sprigs, for garnish

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Ingredients for alternate tomato sauce:
6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported (San Marzano) crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

Preparing the meatballs:

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.

Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.

Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.

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Preparing the alternate meatballs:
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

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Preparing the tomato sauce:
Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.

Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.

Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

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Preparing the alternate tomato sauce:
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.