Inspired by Ted Allen.
http://www.foodnetwork.com/recipes/ted-allen/spaghetti-and-meatballs-recipe.html

Ingredients:

Ingredients Meatballs:

1 pound ground beef
8 ounces ground pork
1/2 cup freshly grated Parmesan, plus more for garnish
1/3 cup fresh breadcrumbs (made from stale bread)
1/3 cup chicken stock
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

For the sauce:
olive oil
celery
onion
carrot
mushrooms
garlic
1 tablespoon tomato paste
One 28-ounce can chopped tomatoes
3 quarts chicken stock
oregano- basil

Procedure:

MEATBALLS

Combine ingredients. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25.

Brown meatballs thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sauce.

SAUCE

In the same pan you used to cook the meatballs, cook onions, carrot, celery stirring occasionally, until soft, about 8 minutes. Add the garlic, s & p, oregano, bay leaves? and cook until fragrant, 1 minute. Push to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Combine.

Add the tomatoes & chicken stock, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.

Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving.

Meanwhile, cook the spaghetti about 7 minutes.
To serve, put the pasta into a large serving bowl.