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Ingredients

• Sauce
• 6 tablespoons extra-virgin olive oil
• 6 large garlic cloves, halved and thinly sliced
• 3 cans (28 oz. each) diced tomatoes, preferably fire-roasted, such as Muir Glen
• About 1 1/2 tsp. kosher salt
• About 3/4 tsp. freshly ground black pepper
• 3 large fresh basil sprigs, plus 1/2 cup leaves
• Meatballs
• About 1/4 cup olive oil, divided
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 ounces white or cremini mushrooms, chopped
• 2 teaspoons cracked fennel seeds*
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• About 2/3 cup cold dry white wine, divided
• 4 ounces country bread such as pain au levain, crusts removed, cut into 1-in. cubes
• 3 tablespoons minced flat-leaf parsley
• 3/4 pound cold ground pork
• 3/4 pound cold ground turkey (dark meat)
• 3/4 pound cold ground beef chuck
• 2 tablespoons flour
• Spaghetti
• 1 1/2 pounds spaghetti
• About 1 cup freshly grated parmesan cheese

Description

This Dish Illustrates The Principle That, As Chef Mark Peel Says, "It's Not What You Do, It's How You Do It." The Meatballs Have Three Kinds Of Meat For Flavor; They're Made Carefully And Not Overworked; And The Sauce Is Clingy. For A Small Grou

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