Fifty dollar spaghetti and meatballs

Cube the chuck roast and chill it about 20 minutes with the food processor blade frozen overnight, then pulse it to a loose ground with no big steaky chunks.

Saute the onions 3 to 5 minutes without caramelizing, deglaze with a little water, then turn the heat down, add crushed garlic and let it cool.

Soak bread in buttermilk for the panade; the buttermilk's enzymes tenderize the meat and add a twang.

Add the cooled onions and garlic, the egg, basil, parsley, oregano, grana padano, nutmeg, fennel, salt, pepper and anchovy paste to the panade.

Mix the panade into two parts ground beef, one part veal and one part pork.

Sprinkle a packet of gelatin over a quarter cup of chicken stock, microwave until dissolved, set it in a shallow container in the fridge, then chop it into tiny cubes and mix them into the meat.

Roll into large meatballs on an aluminum lined baking sheet and broil to put colour on all sides.

Lightly puree the San Marzano tomatoes with a stick blender so the sauce is not too chunky.

Sweat the minced onion in extra virgin olive oil 3 to 5 minutes, add the crushed garlic, then cook the tomato paste until it sticks and forms a tomato fond.

Add the tomatoes and scrape the fond up, then add basil leaves and the Parmesan rind and simmer about an hour to drive off the water and mellow the tomatoes.

Drop the coloured meatballs into the sauce and simmer about 20 minutes, gently, so the gelatin is not squeezed out.

Boil the bronze died spaghetti eight minutes; its rough surface releases more starch and holds more sauce.

Finish the pasta in the sauce with a couple of splashes of pasta water, cold pressed olive oil and salt.

Ladle the pasta into a short wide nest, set a meatball on it, then add cheese, salt, freshly ground pepper and something extremely thinly julienned.