7 cloves garlic
1 tablespoon olive oil
1 (28-ounce) can peeled San Marzano tomatoes, crushed by hand
1 (28-ounce) can plum tomatoes, chopped coarse
Salt and pepper
1/4 pound sweet sausage
1/2 pound ground lean beef
1/4 pound ground pork
1/4 pound ground veal
1 /2 cup freshly grated Pecorino Romano
1 tablespoon Italian parsley, chopped
1/2 teaspoon garlic, minced
1 teaspoon shallots, minced
1 cup bread crumbs
1 cup water
1 cup olive oil
1 pound spaghetti, cooked al dente
Fresh basil, chiffonade, for garnish
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