Nonna's Spaghetti and Meatballs

The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. 

Anybody that's had a good Pasta and Polpette from their Nonna knows that the canned stuff and in most cases the restaurant standards are just not up to scratch. 

Here is the recipe; 

For The Sauce:

2 Tablespoons Olive Oil

2 Cloves of Garlic, Minced

1 Small Onion, Chopped Fine

1 Stalk of Celery, Finely Chopped

2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)

Salt & Pepper

1/4 Cup Chopped Basil

1/2 Tablespoon Dried Oregano

1/2 Tablespoon Dried Thyme

1/4 Cup Chopped Fresh Parsley

Dash of Red Pepper Flakes (Optional)

2 (6oz) Cans Tomato Paste

1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)

About 5 Cups water

3 Tablespoons Grated Parmesan Cheese

1 Pound Of Spaghetti or Pasta of Choice