arrow_right Spaghetti, 1 pound
 arrow_right
 arrow_right Meatballs:
 arrow_right ground sirloin, 1 1/4 pounds
 arrow_right Worcestershire sauce, 2 teaspoons
 arrow_right egg, 1 large
 arrow_right Italian bread crumbs, 1/2 cup
 arrow_right grated Parmesan, 1/4 cup
 arrow_right garlic, 2 cloves
 arrow_right Salt and pepper
 arrow_right
 arrow_right Sauce:
 arrow_right extra-virgin olive oil, 2 tablespoons
 arrow_right crushed red pepper flakes, 1/2 teaspoon
 arrow_right garlic, 4 cloves
 arrow_right onion, 1 small
 arrow_right beef stock, 1 cup
 arrow_right crushed tomatoes, 1 (28-ounce) can
 arrow_right flat-leaf parsley, A handful
 arrow_right fresh basil leaves, 10 leaves
 arrow_right

PREPARATION
 Preheat oven to 425 degrees F.
 Beat 1 egg
 Chop 6 cloves garlic
 Finely chop 1 small onion
 Chop flat-leaf parsley
 Thinly slice 10 leaves fresh basil leaves
 
 COOKING
 Place a large pot of water on to boil for spaghetti.
 When it boils, add salt and pasta and cook to al dente.
 
 Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper.
 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 pepper, garlic and finely chopped onion.
 Saute 5 to 7 minutes, until onion bits are soft.
 Add beef stock, crushed tomatoes, and herbs.
 Bring to a simmer and cook for about 10 minutes.
 
 Toss hot, drained pasta with a few ladles of the sauce and grated cheese.
 Turn meatballs in remaining sauce.
 
 SERVING
 Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.
 Serve with bread or garlic bread (and some good chianti!)