Step 1

To prepare the sauce, heat 1/4 cup olive oil in heavy bottomed pot over medium heat. Add onion and sauté for about 4 minutes.

Step 2

Pour in tomatoes (with their liquid), along with the red pepper flakes, bay leaves. Stir together. Bring to barely a simmer, and using a potato masher or fork, mash the heck out of the tomatoes. Stir. Salt and pepper to taste.

Step 3

Bring to a full simmer and let cook for about 30 minutes, stirring occasionally. Taste and adjust seasonings to preference. Continue to cook over low heat.

Step 4

To prepare the meatballs, loosely crumble the beef into a large bowl. Sprinkle the breadcrumbs, 1/3 cup grated parmesan, chopped parsley, garlic, salt and pepper over the beef. Add the beaten egg, and using clean hands, GENTLY combine ingredients. Try not to mash the ingredients together. I think the meatball texture is much better when they are not mashed to death.

Step 5

Shape the mixture into 1 1/2 inch meatballs.

Step 6

Lightly dredge the meatballs in the flour until evenly coated, and place on a baking sheet or plate.

Step 7

In a heavy skillet over medium-high, heat 1/4 cup olive oil and 1/4 cup vegetable oil.

Step 8

Cooking in batches, add meatballs into the skillet without crowding. Fry each batch for about 6 minutes, turning to brown all sides of each meatball. Adjust heat to prevent over-browning. Place browned meatballs on paper towel lined surface.

Step 9

Once all meatballs are browned, add to prepared sauce, gently stirring to coat meatballs with sauce. Continue to cook for about 30 minutes until meatballs are cooked through (no pink remaining in center).

Step 10

Cook spaghetti or preferred pasta according to package directions. Drain pasta and serve topped with sauce and meatballs.

Step 11

Garnish with grated parmesan.