Spaghetti and Meatballs, that's all.

There is nothing quite so comforting as spaghetti-and-meatballs. The spicing in this recipe is a little unusual, but I really like it 'cause it seems kind of rustic. The flavour is mild and, for lack of a better way to describe it, smooth - the tomato flavour is not acidic at all. I also highly recommend making it the day before - it is even more delicious the next day.

Meatballs

1 Tbsp olive oil

2 onions (12oz/340gr) finely chopped

3 cloves garlic, minced

1 egg

1⁄2 cup ricotta cheese

2 tsp fennel seeds, lightly crushed

1⁄4 tsp salt

3⁄4 tsp pepper

1⁄4 tsp each ground cinnamon, cloves and nutmeg

1 cup coarse fresh bread crumbs

1⁄4 cup minced fresh parsley

1⁄4 cup grated Romano or Parmesan cheese

8 oz lean ground beef

8 oz lean ground pork

1 Tbsp olive oil

Sauce

1 Tbsp olive oil

1⁄4 cup dry red

1⁄4 cup chicken stock

1 can (28 oz/796 mL) diced tomatoes

1 can tomato paste

1⁄2 cup coarsely chopped fresh basil (or 2 tsp dried)

1⁄4 tsp sugar

1 tsp salt

1 1⁄2 lb spaghetti

1. In large nonstick skillet, heat half of the oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Scrape into a bowl and set aside.
2. In large bowl, whisk together the egg, ricotta cheese, fennel seeds, 1⁄4 tsp of the salt, pepper, cinnamon, cloves and nutmeg. Stir in the bread crumbs, parsley, Romano cheese and half of the onion mixture. Add the beef and pork and mix well. Refrigerate for 30 minutes.
3. Wetting hands if necessary to prevent sticking, form into balls using a tablespoon as a guide. Add remaining oil to the pan. Brown meatballs over medium-high heat, in batches; with slotted spoon, transfer to plate. Pour off fat.
4. Add wine and broth to deglaze the pan. Transfer to a Dutch oven. Stir in the onion mixture, diced tomatoes and paste, half of the basil (or all dried, if using), the sugar and the remaining salt. Add the meatballs. Cover and simmer over low heat, stirring occasionally, for 25 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Refrigerate in airtight container for up to 3 days or freeze for up to 1month.)
5. Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes; drain and return to pot.
6. Garnish with remaining basil.