Spaghetti and meatballs

1. Combine bread pieces with 2/3 cup water and set aside 5 min, then mash with a fork.

2. In a large mixing bowl combine beef, sausage, 1/4 cup parmesan, 4 minced garlic cloves, salt and pepper, egg and mashed bread crumbs.

3. Form into 1 1/2" meatballs. Dredge/roll meatballs in flour, dusting off excess. Heat a dutch oven over med meat with the oil. Add meatballs in 2 or 3 batches without crowding the pan and sauté until browned on all sides (about 6 min total). Remove meatballs and set aside (don't worry about cooking through at this point. Or you could air fry them really easy as well.

4. In the same pot add more oil if needed and sauté the onion stirring often until soft and golden (5 mins). Add 4 minced garlic cloves and stir for 1 min until fragrant.

5. Stir in 2 cans of crushed tomatoes, 2 bay leaves and Parmesan rind. Bring to light boil (stir to make sure its actually boiling and not just sending bubbles to the surface).

6. Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, stirring occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done take out Parmesan rind and bay leaves and then stir in chopped fresh basil.

7. Cook pasta according to package directions. You can either dish up the pasta with sauce on top or combine all the pasta with the sauce and then serve. Top with grated parmesan.