Spaghetti and meatballs

Meatball:
Gelatin Base
Bring Beef Stock to a boil. Turn off heat and whisk in gelatin, transfer to a small mixing bowl and allow to cool. Once set, dice gelatin into a mince and reserve for later.

Panade
In a mixing bowl hydrate diced bread with heavy cream until thoroughly coated. Reserve for later.

Meatball Mixture
In a stand mixer or large mixing bowl, add Panade first until bread becomes crumbled and almost paste-like. Combine Ricotta, Egg Yolks, Parsley, Thyme, Onion, Garlic, Oregano, Fennel, Kosher Salt, Black Pepper, and Gelatin base. Mix until combined.

Add only a small portion of pork and beef, about a cup of each, mix until thoroughly combined. Add the rest of the pork and beef and mix in tenderly by hand. Scoop into 2.5 oz (72g) portion sized meatballs onto a baking sheet tray lined with parchment.

Roast meatballs at 450º F for 15 minutes approximately or until browned and cooked through. Serve Immediately.

Tomato Sauce:
Basil Purée
Blend basil leaves, extra virgin olive oil, and kosher salt in a blender until finely blended. Reserve for later.

Tomato Sauce
Add extra virgin olive oil to a large sauce pot, add minced onions into the pot, sweat for 8 minutes on medium heat until onions become translucent but not browned. Add Shallots and continue to sweat mixture until Shallots lose color and become softened. Add Chili Flake, sweat for 1 minute more. Add Tomato Paste and caramelize it in the pan by continuing to sweat the mixture for another 5 minutes.

Deglaze the pan of any fond using Red Wine Vinegar. Add Tomato Purée and Basil Purée, let sauce simmer on low for 15-20 minutes to allow flavors to mellow and meld together. Adjust for seasoning by salting to taste. 

Spaghetti:
Bring water to a boil. Season water with salt until you taste it in the water. Add dried Spaghetti noodles to the water and cook until preferred doneness.

Plating Instruction:
In a mixing bowl combine cooked spaghetti noodles, 2/3 of your tomato sauce and toss until thoroughly coated. Optional: add in a sprinkling of Parmesan cheese during this process.

Serve spaghetti topped off with the remainder of the sauce, top the pasta with the meatballs, garnishing with basil and parmesan. Serve alongside a glass of V. Sattui red wine!