Spaghetti and Meatballs

Ingredients

• 2  bay leaves 
• 0.3 cup breadcrumbs fresh stale (made from bread)
• 28 ounce canned tomatoes chopped canned
• 1 large carrots chopped
• 0.5 teaspoon cayenne pepper 
• 2 rib celery chopped
• 2 large eggs 
• 0.3 cup flat-leaf parsley leaves fresh chopped
• 0.5 cup basil leaves fresh chopped
• 2 cloves garlic finely chopped
• 3 cloves garlic chopped
• 1 pound ground beef 
• 8 ounces ground pork 
• 1.5 teaspoons kosher salt 
• 0.3 cup chicken stock see low-sodium homemade store bought
• 3 quarts chicken stock see low-sodium homemade store bought
• 2 tablespoons olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin plus more for forming meatballs
• 0.5 cup parmesan freshly grated plus more for garnish
• 8 servings salt 
• 1 pound pasta like spaghetti 
• 2  sprigs thyme fresh with cotton string
• 1 tablespoon tomato paste 
• 0.5 medium onion yellow finely chopped
• 2 medium onions yellow chopped

Equipment

• bowl
• frying pan
• ladle
• pot
• dutch oven

Directions

1. Watch how to make this recipe.
2. For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 2
3. Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes.
4. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.
5. For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes.
6. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables.
7. Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.
8. Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs.
9. Add most of the basil and stir, reserving a little to sprinkle over the top for serving.
10. Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes.
11. To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs.
12. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl.