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1
Soak the breadcrumbs in the heavy cream in a bowl.
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2
Heat a large saute pan over medium heat and add the canola oil.
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3
Saute the onions and garlic until the onions are translucent.
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4
Add the rosemary, remove from the heat and then chill the mixture thoroughly.
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5
Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed.
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6
When relatively well incorporated, add some salt.
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7
Heat a small saute pan to cook a sample of the mixture.
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8
Taste for seasoning and make any necessary adjustments.
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9
Form the meatballs into the desired shape and chill for 1 hour.
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10
Preheat the oven to 425 degrees F.
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11
Bake the meatballs on a baking sheet until browned, 20 to 25 minutes.
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12
Bring the Basic Tomato Sauce to a simmer.
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13
Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes.
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14
Bring a large pot of salted water to a boil.
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15
Boil the spaghetti until al dente according to the package directions.
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16
Transfer the cooked spaghetti to the sauce with the meatballs and toss.
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17
Add some black pepper, garnish with Parmesan and parsley and serve.
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18
Heat a saucepan over medium heat.
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19
Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes.
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20
Add the tomatoes, bring the mixture to a simmer and cook for 1 minute.
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21
Use right away, or chill until ready to use.
