Italian Spaghetti & Meatballs

Meatballs:
EVO - 50% ground Beef, 50% ground Pork - 1/4 cup chopped parsley - 2 eggs - 1/2 a chopped onion - 2 cloves minced garlic - 1/3 cup breadcrumbs - 1/2 cup freshly graded Parmesan cheese - 1 & 1/2 Tsp salt - 1/2 Tsp pepper - 1/4 Tsp Cayenne pepper - 1/3 cup of chicken stock
Combine ingredients with hands but don’t squeeze the juices out of the meat. Place in hot pan with oil and brown the outside (don’t cook through). Place in fridge.

Sauce:
1 lg chopped carrot - 2 chopped yellow onions - 2 chopped celery stalks - 3 crushed cloves of garlic - 1 Tbsp Tomato paste - chopped - 12 cups chicken stock - 2-3 thyme sprigs - 2 Bay leaves - 1 can diced tomatoes - 1 Tsp salt
1. Sauté the vegetables in the same oil you cooked the meatballs in. After 5 minutes add garlic and Tomato paste and stir in. Add 12 cups of chicken stock and reduce by half. 2. Add thyme, bay leaves, diced tomatoes and salt. Partially cover and cook on medium/low for about an hour. 3. Add meatballs to sauce and cook for 40 more minutes, partially covered.

Pasta:
1 lb. spaghetti - Parmesan cheese for grading - fresh basil - salt
Add spaghetti to salty boiling water, cook for 10 minutes then drain (don’t rinse the pasta). Plate the pasta, add sauce, cheese and basil.