Ample extra-virgin olive oil
A dozen or so tomatoes
At least 1 head of garlic (5 cloves for the meatballs, the rest for the sauce)
1 pound ground chuck or veal
1/4 cup chopped parsley
3 or 4 anchovy fillets, preferably salt-packed
Salt and pepper to taste
1 baguette to make 1/2 cup to 1 cup freshly made bread crumbs
1 box spaghetti
Pour a liberal amount of good olive oil in the bottom of a baking pan. Halve a dozen or so tomatoes and place them in the pan. Sprinkle them liberally with chopped garlic, fresh basil, and thyme. Cook for about an hour at 325°F. Chop this roughly and you have your sauce.
Halve a baguette and bake at 300°F until somewhat crisp, about 10-12 minutes. Crumble into a large sandwich bag.
On low heat, in a Dutch oven sauté the garlic, finely chopped, in olive oil until translucent. Be careful not to let garlic burn, removing from heat as necessary. Add the anchovies and let melt, then add the parsley and wilt; let cool. Mix the meat with the eggs. Add the cooled garlic, anchovies, parsley, salt and pepper, and bread crumbs. Form your meatballs, but not too large or they'll crack. Brown in olive oil in the Dutch oven over medium/high heat. Once brown, reduce heat to low/medium, add tomato sauce, and let simmer, stirring frequently, until meatballs are done.
Cook pasta on separate burner.