Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce

Ingredients

MEATBALLS

• 1/2 lb ground pork
• 1/2 lb ground veal
• 1/2 lb ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated parmesan cheese
• 4 garlic cloves, minced and sauteed
• 1/4 cup dry breadcrumbs
• 1/4 cup minced parsley
• salt, to taste
• fresh ground pepper, to taste
• 1 cup pure olive oil

TOMATO SAUCE

• 2 tablespoons pure olive oil
• 1 large maui onion, minced
• 4 garlic cloves, minced

• 2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice)
• 1 bay leaf
• 1 small bunch parsley
• 1 pinch red pepper flakes
• salt, to taste
• fresh ground pepper, to taste
• 6 basil leaves, chiffonade

PASTA

• 8 ounces pasta (of your choice, prepared as directed on box)

Directions

1. 1

   MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.

2. 2

   Heat the oil in large saute pan over medium-high heat.

3. 3

   Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.).

4. 4

   TOMATO SAUCE: Heat olive oil in a medium saucepan.

5. 5

   Add onions and garlic and cook until soft.

6. 6

   Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.

7. 7

   Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.

8. 8

   Remove the bay leaf and parsley, add the basil and serve.

9. 9

   Serve with pasta and garlic bread.