Bobby Flay'S Spaghetti And Meat Balls With Tomato Sauce

• 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)

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.

meatballs, ground pork, ground veal, ground beef, eggs, parmesan cheese, garlic, breadcrumbs, parsley, salt, fresh ground pepper, olive oil, tomato sauce, olive oil, maui onion, garlic, tomatoes, bay leaf, parsley, red pepper, salt, fresh ground pepper, basil, pasta, pasta

Taken from www.food.com/recipe/bobby-flays-spaghetti-and-meat-balls-with-tomato-sauce-380906 (may not work)