One hundred dollar spaghetti and meatballs

Cut a cross in the bottom of each fresh tomato, plunge them into boiling water for 30 seconds, then into ice water so the skins peel off easily.

Puree the blanched tomatoes with the DOP San Marzanos; cook two small finely diced onions very slowly for about 20 minutes to a jammy caramelized state, then add the garlic.

Bring the sauce to a simmer and slow roast it in a 225F oven.

After about six hours the roasted tomatoes have become a paste; pass them through a fine mesh sieve for a smooth seed-free base.

Combine the roasted paste with fresh Bianco di Napoli tomatoes and cook together 30 to 45 minutes for a balance of fresh and roasty.

Confit garlic cloves, bay leaves, basil, peppercorns and shallots in the olive oil about two hours at 200F, then add the infused oil to the sauce and cook 30 to 45 minutes more.

Brine the marrow bones overnight in salt water and scoop out the raw marrow as a fat source.

Break down the Wagyu, pancetta, veal and marrow and grind them with grinder parts frozen overnight, keeping the meat under 20 minutes in the freezer for firm edges and soft cores.

Process pine nuts, confit garlic cloves, Zante currants and salt to a very fine paste, then work in basil leaves and the infused oil a splash at a time to make a pesto.

Cube and dry two slices of crustless white bread in a 200F oven about an hour and grind them to fine breadcrumbs.

Hydrate the breadcrumbs with buttermilk and the pesto, then add Parmesan, Calabrian chili, duck eggs, confit garlic, crushed shallots, anchovies, porcini powder, fennel, nutmeg, MSG, oregano and salt.

Chop the set demi-glace and mix it with the ground meats and the panade in a stand mixer to emulsify it, so the meatballs do not crack.

Deep fry the meatballs to a perfect sphere, bring the sauce to a simmer, add the meatballs and kill the heat so the residual heat finishes them.

Boil the pasta, kill the heat and finish it with butter.

Plate the pasta, set the meatball on it, and finish with four-year-old Parmesan, ground pepper, infused oil, flaky salt and a single micro basil leaf.