Bobby Flay'S Spaghetti And Meat Balls With Tomato Sauce - cooking recipe

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)

Preparation

MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
Heat the oil in large saute pan over medium-high heat.
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.).
TOMATO SAUCE: Heat olive oil in a medium saucepan.
Add onions and garlic and cook until soft.
Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
Remove the bay leaf and parsley, add the basil and serve.
Serve with pasta and garlic bread.