Spaghetti and Meatballs

Ingredients
1 pound spaghetti

Meatballs:
1 1/4 pounds ground sirloin
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
1 pouch of complete seasoning
 
Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Method
Preheat oven to 425 degrees F.

Place a large pot of water to boil for spaghetti. When water start to boil add pasta and cook to al dente.

Mix beef with, egg, bread crumbs, cheese and 1 Pouch of Complete Seasoning . Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed tomatoes. Bring to a simmer and cook for about 5 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread