Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce

marisk's Note:

This looked so good when he made it in one of his Throw Downs. Posting it here so I don't lose it. If you don't eat veal, you can omit it and increase the pork and beef to 3/4 pounds each. Also, don't pack the meatballs too tightly or they will be dense. The amount of pasta is based on 2 ounce servings.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

MEATBALLS

• ½ lb ground pork
• ½ lb ground veal
• ½ lb ground beef
• 2 large eggs , lightly beaten
• ¼ cup grated parmesan cheese
• 4 garlic cloves , minced and sauteed
• ¼ cup dry breadcrumbs
• ¼ 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. MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
2. Heat the oil in large saute pan over medium-high heat.
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. TOMATO SAUCE: Heat olive oil in a medium saucepan.
5. Add onions and garlic and cook until soft.
6. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
7. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
8. Remove the bay leaf and parsley, add the basil and serve.
9. Serve with pasta and garlic bread.