- Soak diced crustless bread (2) in 160ml water (160 ml) 5 min, then mash with a fork.
- Mix beef (200 g), sausage (200 g), parmesan (25 g), garlic (3), salt (1 tsp), pepper (1/2 tsp), egg (1) and mashed bread. Form 4cm balls, roll in flour.
- Brown meatballs in batches in 3 tbsp oil over medium heat; set aside (not cooked through).
- Same pan: saute onion (150 g) 5 min until golden, add garlic (4) 1 min. Stir in crushed tomatoes (800 g) and bay leaves (2), bring to light boil.
- Return meatballs, partially cover, simmer 30 min turning occasionally until tender and thickened. Stir in fresh basil and season 5 min before done.
- Cook spaghetti al dente, drain. Toss with sauce and meatballs, garnish with parmesan (25 g) and basil, serve hot.