Ted's Spaghetti and Meatballs Recipe | Ted Allen

Ingredients

• 1 pound ground beef
• 8 ounces ground pork
• 1/2 cup freshly grated Parmesan, plus more for garnish
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 1/3 cup fresh breadcrumbs (made from stale bread)
• 1/3 cup chicken stock, preferable homemade or low-sodium store bought
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 2 large eggs
• 2 cloves garlic, finely chopped
• 1/2 medium yellow onion, finely chopped
• 3 tablespoons extra-virgin olive oil, plus more for forming meatballs
• 2 tablespoons extra-virgin olive oil
• 2 celery ribs, chopped
• 2 medium yellow onions, chopped
• 1 large carrot, chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon tomato paste
• One 28-ounce can chopped San Marzano tomatoes
• 3 quarts chicken stock, preferable homemade or low-sodium store bought
• 2 or 3 sprigs fresh thyme, tied together with cotton string
• 1/2 cup fresh basil leaves, chopped
• 1 pound spaghetti
• Salt