Dominick's spaghetti and meatballs Recipe - Los Angeles Times

Ingredients

• 2 tablespoons olive oil
• 2 cups diced button mushrooms, from about 12 ounces of mushrooms
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 2 cloves garlic, chopped
• 1 tablespoon chopped Italian parsley
• 1 1/4 pounds ground pork
• 1 1/4 pounds ground beef
• 1 1/2 teaspoons fennel seeds, ground
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons porcini mushroom powder
• 2 cups bread crumbs
• 1 egg
• 1 1/2 teaspoons salt
• 1 cup diced onion
• 1 cup diced celery
• 4 cloves garlic, chopped
• 2 tablespoons chopped Italian parsley
• 2 cups meatball mixture, crumbled
• 1 1/2 teaspoons salt, more to taste
• 1/2 teaspoon sugar
• 1 1/2 teaspoons tomato paste
• 3 (28-ounce) cans chopped tomatoes
• 3 to 4 sprigs fresh basil
• 3 to 4 sprigs fresh oregano
• Prepared meatballs
• 1 pound cooked spaghetti, tossed with butter
• Grated Parmesan, for serving