Meatballs

Prep the oven and pan. Heat the oven to 375°F. Line a large rimmed baking sheet with foil and set a cooling rack in it; spray the rack with nonstick cooking spray.

Sauté the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1/4 cup of onion and 2 cloves of minced garlic and cook, stirring constantly, until tender. Set aside.

Combine the meat mixture. In a mixing bowl, combine the beef, veal, and pork. Mix in the lightly beaten eggs, 2 tablespoons of chopped parsley, 3/4 teaspoon salt, 1/4 teaspoon pepper, bread crumbs, 1/3 cup of grated cheese, and milk. Add the sauteed onion and garlic mixture and blend thoroughly.

Bake the meatballs. Shape the meatballs into uniform 1-inch meatballs (or larger) and arrange them on the greased rack. Bake in the preheated oven for 20 to 30 minutes, or until cooked through.

Sauce

Sauté the bacon and vegetables. In a large saucepan or Dutch oven over medium heat, saute the bacon, onion, celery, and carrot with 2 tablespoons of butter, stirring constantly, until vegetables are just tender.

Simmer the sauce. Add the 3 cloves of minced garlic and 4 tablespoons of chopped parsley, the crushed and diced tomatoes, tomato paste, basil, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Bring to a simmer and cover. Simmer over low heat for about 1 hour, or until vegetables are tender.

Add the meatballs and Parm. Add the meatballs and heat through. Stir in the 1/2 cup of Parmesan cheese.

Cook and drain the pasta. Meanwhile, cook the spaghetti in boiling salted water following the package directions. Drain well.

Serve and enjoy. Spoon the meatballs and sauce over hot cooked pasta and provide extra Parmesan cheese at the table.