Ingredients

For the meatballs

• 1 chopped carrot
• 2 chopped stalks of celery
• 1 chopped onion
• 1/2 pound of ground beef, 1/2 pound of pork, and 1/2 pound of ground veal
• 1 beaten whole egg
• 1 clove of chopped garlic
• 1 tsp of oregano, dried
• 1⁄4 cup of fresh parsley, chopped
• Cup of breadcrumbs
• 1 teaspoon of salt

For the sauce

• 1⁄4 cup of olive oil, extra virgin
• 1 chopped onion
• 2 or more teaspoons of salt
• 2 bay leaves, dried of fresh
• 1 teaspoon of red pepper
• 3 cans of tomatoes 14.5 oz cans
• 1 cup Grana Padano , grated. Or you can choose Parmigiano-Reggiano
• Spaghetti
• 12 ounces package, or homemade

Homemade Spaghetti and Meatballs

For the Spaghetti

• Take a large pot, pour the water in and heat to a boiling point. Add the salt. Add pasta to a boiling water and cook for about 10-12 minutes, be careful not to overcook. Save half a cup of pasta water for later and drain the pasta.

For the Meatballs

• Preheat the oven to around 425 F
• Mix the celery, onion and carrot in the food processor. Process it by pulsing so you make a nice pestata texture.
• Pour the pestata into a large bowl and add the meat, parsley, oregano, eggs, salt and bread crumbs. Use your hands to mix it nicely and to combine well.
• Scoop out the mix with the measuring cup so you can take even portions, and roll the mixture with your hand so make the meatballs
• Place the meatballs on a lined baking sheet. Bake for about 16-19 minutes, or until they are browned nicely.

For the sauce

• Take a large pot and heat to medium temperature. Pour in olive oil and add in the onion and garlic. Saute for a few minutes. Pour in the water from previously cooked pasta and simmer for about 2-3 minutes.
• After the water has cooked away from the pot, add in red pepper, the bay leaves and a teaspoon of salt. Cook for about 1-2 minutes and add in the tomatoes. Take out the canned tomatoes and pout into bowl with 4 cups of hot water. Add to the pot and bring the sauce to a simmer, and simmer for about 10 minutes.
• Add the meatballs to a sauce and simmer by shaking the pan to mix them nicely. Cook until the sauce is thick enough, it should take about 30 minutes.
• Pour the spaghetti back to a pot they were cooked in and add the sauce, without meatballs. Place in the hot bowl and add the meatballs, and more sauce, to your liking.