Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce

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.

• Ready In: 1 hr 30 mins
• Serves: 4

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. 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.