Spaghetti and Roasted "Impossiballs" with Rachael Ray - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 2 Tablespoons EVOO, extra virgin olive oil, 2 turns of the pan, plus some extra to toss the pasta
• 2 Tablespoons butter, plus some extra to toss the pasta
• 4 cloves garlic, thin sliced, crushed or grated
• Salt
• 2, 28 ounce cans whole San Marzano tomatoes
• 1 jar (24 ounces) tomato passata, or 3 cups of tomato puree
• A big handful of basil leaves, torn
• Sprinkle of sugar, optional
• 2 packs (12 ozs each), 24 ounces plant-based meat, or ground sirloin 80/20 blend
• 1/2 cup breadcrumbs (if using ground beef, use 1 cup)
• 3 Tablespoons whole milk (1/3 cup if using more breadcrumbs)
• 1 egg
• 2 cups parmigiano and/or pecorino romano cheese, store-bought, grated and loosely packed
• 1/2 cup (a big handful) flat-leaf parsley, loosely packed and then fine chopped
• 1 teaspoon dry ground oregano, about 1/3 palmful
• 1 teaspoon red pepper flakes, about 1/3 palmful, optional
• Kosher salt