Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and Sauteed
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup pure olive oil
• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• 1 bay leaf
• 1 small bunch parsley
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 6 basil leaves, chiffonade
• 12 cups water
• Salt
• 1 pound #8 or #9 spaghetti
• Freshly grated Parmesan cheese
• 1 stick soften butter
• 4 cloves minced garlic
• 1 country loaf, cut into 3/4-inch slices

1. For the 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.
4. (remove with a slotted spoon to a plate lined with paper towels.)
5. For the Tomato Sauce: Heat olive oil in a medium saucepan.
6. Add onions and garlic and cook until soft.
7. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
8. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
9. Remove the bay leaf and parsley, add the basil and serve.
10. For the Spaghetti: Bring salted water to a boil.
11. Add spaghetti and cook until al dente.
12. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
13. For the Garlic Bread: Combine butter and garlic.
14. Spread evenly on bread and broil until browned.

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Taken from www.foodnetwork.com/recipes/bobby-flay/bobby-flays-spaghetti-and-meat-balls-with-tomato-sauce-recipe.html (may not work)