Spaghetti and grass-fed meatballs

I have been waited for a very long time for today!!! Finally the cow that we bought was butchered the beginning of the month and today is the day to pick up the grass-fed, organic beef from the butcher. Especial thanks to CC for organizing this with me so we can share this cow with 16 friends.  So tonight's dinner, I immediately thaw out the ground beef to make meatballs :).

Ingredients

• 1 pound spaghetti
• Salt, for pasta water

Meatballs:

• 1 1/2 pound ground beef
• 2 tablespoons Worcestershire sauce
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 tablespoon parsley
• 2 cloves garlic, chopped
• Salt and pepper

Sauce:

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock
• 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 Parmigiano-Reggiano or Romano

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, herbs, 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.
4) 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.
5) Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.

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