Campanile's Spaghetti and Meatballs in Red Sauce

Ingredients

• 3 cans (28 oz. each) diced tomatoes, preferably fire-roasted, such as Muir Glen
• 6 tablespoons extra-virgin olive oil
• ¾ pound cold ground beef chuck
• 3 large fresh basil sprigs, plus 1/2 cup leaves
• 2 teaspoons cracked fennel seeds*
• Spaghetti
• 4 ounces white or cremini mushrooms, chopped
• + 18 more ingredients
• • 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
  • 1 ½ teaspoons kosher salt
  • About 1 ½ tsp. kosher salt
  • Sauce
  • 6 large garlic cloves, halved and thinly sliced
  • About ¾ tsp. freshly ground black pepper
  • 1 ½ pounds spaghetti
  • 1 medium onion, finely chopped
  • 3 tablespoons minced flat-leaf parsley
  • ¾ pound cold ground turkey (dark meat)
  • 2 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper
  • ¾ pound cold ground pork
  • 2 tablespoons flour
  • Meatballs
  • About 1 cup freshly grated parmesan cheese
  • About ¼ cup olive oil, divided

1. Make sauce: In a 5- to 6-qt. pan, cook oil and garlic over medium-low heat until garlic softens, 5 to 6 minutes. Add tomatoes, salt, and pepper. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring often, until thick, 45 minutes to 1 hour. If needed, crush tomatoes with...

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