Spaghetti and Meatballs

 Source: Roy choi, Youtube

Sauce

• 4 oz white button 
• 4 oz dried shiitake mushrooms
• ¾ cup peeled garlic cloves (4 ounces, from about 4 heads)
• ⅔ cup extra-virgin olive oil
• 56 ounces peeled Italian tomatoes with their juices (2 cans)
• Salt
• Freshly ground pepper

Meatballs

• 1 bunch parsley, chopped
• 2 pound ground pork
• 2 pound ground beef
• 1 heads roasted garlic
• 1/2 cup breadcrumbs
• 2 cups finely shredded Parmesan cheese
• 2 Tablespoons kosher salt (28 grams)
• 2 eggs 
• 1 tsp Olive oil
• 1 tbsp Chili flakes
• 2 tbsp Oregano
• 1 tbsp Fennel pollen or 1/2 tsp ground fennel seed
• 1 onion with a splash of milk (about 1/6 cup), blended until liquid

Pasta

• 1 pound spaghetti
• ¼ cup basil leaves (torn)
• Parmigiano-Reggiano cheese (freshly grated; for serving)

Directions

1. In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
2. Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes
3. Mix all meatball ingredients in bowl by hand. Form into 2” balls. Drizzle olive oil on nonstick pan. Bake at 350 degrees for 25-35 min
4. In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth, mushrooms and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
5. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.