To make the meatballs combine the bread pieces with 2/3 cup water and set aside for 5 min, then mash with a fork.
In a large mixing bowl add the ground beef, sausage, garlic cloves, 1 teaspoon salt, black pepper, mashed breadcrumbs and mix until is well combined.
Form around 1 ½ inch / 4 cm meatballs and roll in the flour, dusting off the excess. In a deep large skillet heat 3 tablespoons of oil over medium heat and add the meatballs in batches without overcrowding the pan and sauté until they are golden brown on all sides – about 2 min per side. When ready remove and set aside.
To make the sauce heat a bit more oil in the same skillet over medium heat and sauté 1 cup of chopped onion, stirring often until is soft and golden – about 5 min. Add 4 cloves minced garlic and stir for 1 min, then stir in 2 cans of crashed tomatoes and 2 bay leaves. Bring to a light boil and add the meatballs back into the pan with the tomato sauce and partially cover with a lid. Cook at gentle simmer for 30 min turning the meatballs occasionally or until the meatballs are tender the sauce has thickened. About 5 min before the sauce is done stir in the fresh basil and season with salt and pepper to taste.
Lastly to prepare the pasta according to the instructions until is al dente, drain it and return to the empty pot. Por the sauce and meatballs over the spaghetti and toss gently to combine. Serve hot garnished with the fresh basil and if desired sprinkle parmesan cheese.
