Spaghetti and Meatballs

Make the Meatballs
1 In a large bowl, measure in the beef, sausage, onion, garlic, breadcrumbs, egg and spices.
2 Using your hands, knead the ingredients together until they are well combined and evenly dispersed.
3 Using an ice cream scoop (or a cookie scoop if you'd like smaller meatballs), measure out the ingredients. Form into balls in the palms of your hand.
4 Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic clove as the oil heats, letting the garlic infuse the oil.
5 Add the meatballs to the Dutch oven when the oil is hot.
6 Brown the meatballs on all sides, flipping every so often with kitchen tongs.
Make the sauce
1 When the meatballs have browned, pour in the tomato puree, water and paste.
2 Add the seasonings -- oregano, basil, pepper, salt, red pepper -- and stir until combined.
3 Cover the Dutch oven. Lower the heat and simmer for an hour.
4 Serve warm over spaghetti (or the pasta of your choice) with freshly grated parmesan cheese.