Spaghetti and Meatballs

Ingredients

 * 1 pound spaghetti
 * Salt, for pasta water

Meatballs:

 * 1 ¼ pounds ground sirloin
 * 2 teaspoons Worcestershire sauce
 * 1 egg, beaten
 * ½ cup Italian bread crumbs, a couple of handfuls
 * ¼ cup grated Parmesan or Romano cheese
 * 2 cloves garlic, chopped
 * Salt and pepper

Sauce:

 * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
 * ½ teaspoon crushed red pepper flakes
 * 4 cloves garlic, crushed or chopped
 * 1 small onion, finely chopped
 * 1 cup beef stock, available on soup aisle in market in small paper boxes
 * 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 Parmesan or Romano, for passing at table
 * Crusty bread or garlic bread, for passing at the table

Directions

 * 1) Preheat oven to 425 degrees F.
 * 2) Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
 * 3) Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 ½ inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil.
 * 4) Bake balls 10 to 12 minutes, until no longer pink.
 * 5) 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.
 * 6) Bring to a simmer and cook for about 10 minutes.
 * 7) Toss hot, drained pasta with a few ladles of the sauce and grated cheese.
 * 8) Turn meatballs in remaining sauce.
 * 9) Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.
 * 10) Serve with garlic bread.