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1
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.
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2
Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough.
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3
Put a little oil on your hands and form loosely into golf ball size meatballs.
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4
You should have about 25.
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5
Heat the olive oil in a large Dutch oven over medium heat.
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6
Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes.
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7
Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.
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8
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.
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9
Cook, stirring occasionally, until soft, about 8 minutes.
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10
Add the garlic and bay leaves and cook until fragrant, 1 minute.
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11
Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute.
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12
Stir into the vegetables.
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13
Add the tomatoes, chicken stock and thyme, and bring to a boil.
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14
Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.
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15
Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls!
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16
- until cooked through, 40 minutes.
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17
Discard the bay leaves and thyme sprigs.
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18
Add most of the basil and stir, reserving a little to sprinkle over the top for serving.
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19
Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes.
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20
To serve, put the pasta into a large serving bowl.
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21
Immediately ladle sauce on top and then the meatballs.
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22
Garnish with chopped fresh basil and freshly grated Parmesan.
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23
Plate the remaining sauce and meatballs in a separate bowl.
