Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce

Ingredients

• 6  basil leaves 
• 1  bay leaf 
• 1 stick soften butter 
• 0.3 cup bread crumbs dry
• 2 large eggs lightly beaten
• 1  country loaf cut into 3/4-inch slices
• 4 cloves garlic finely chopped
• 4 cloves garlic finely chopped
• 4 cloves garlic minced
• 0.5 pound ground beef 
• 0.5 pound ground pork 
• 0.5 pound ground veal 
• 1 cup olive oil pure
• 2 tablespoons olive oil 
• 1 large onion spanish finely chopped
• 0.3 cup parmesan cheese grated
• 4 servings parmesan cheese freshly grated
• 0.3 cup parsley finely chopped
• 1 small bunch parsley 
• 56 ounce plum tomatoes and their juice pureed canned
• 1 pinch pepper flakes red
• 4 servings salt 
• 4 servings salt and pepper freshly ground
• 1 pound 9 spaghetti 
• 12 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. 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. Heat olive oil in a medium saucepan.
4. Add onions and garlic and cook until soft.
5. 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.
6. Remove the bay leaf and parsley, add the basil and serve.
7. For the Spaghetti: Bring salted water to a boil.
8. Add spaghetti and cook until al dente.
9. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
10. Combine butter and garlic.
11. Spread evenly on bread and broil until browned.