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Here is what you'll need!

Spaghetti and Meatballs with ?Bone Marrownara? Sauce // As Made By Richard Blais
Servings: 4-6

INGREDIENTS

1 yellow onion, diced (about 1 cup)
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28 ounce) can whole tomatoes and their juices
¼ cup red wine
1 cup whole milk ricotta cheese
8 ounces ground pork
8 ounces ground beef
3 tablespoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh flat-leaf parsley, chopped
3-4 tablespoons extra-virgin olive oil ¼ cup chopped bone marrow
12 ounces cooked spaghetti
1 cup plain bread crumbs, toasted
½ cup grated Parmesan cheese

PREPARATION

1. In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.
2. Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.
3. To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.
4. Add the canned tomatoes and cook, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer. Break apart t...