Twenty-five dollar spaghetti and meatballs

Soak torn white sandwich bread in milk for about ten minutes to make the panade.

Add egg, red pepper flake, crushed garlic, grated Parmesan, chopped parsley, basil, salt, pepper and dried oregano to the panade.

Combine the ground beef and the cased-out Italian sausage, then work in the panade and the minced onion.

Form the mixture into balls and brown them.

Finish the browned meatballs in the jarred sauce.

Boil the De Cecco spaghetti in a 12-inch high-walled saute pan, which takes the strands without bending them.

Pull the meatballs, then finish the al dente spaghetti in the sauce; no extra fat is needed because the sauce is already loaded with it.

Twirl the pasta with a carving fork into the bowl, add more sauce, freshly grated Parmesan, flaky finishing salt and fresh basil.