• Heat the oil in a dutch oven and sauté the garlic until light brown. Add the tomatoes and the salt. Bring to a boil, reduce the heat and simmer for 45 minutes to 1 hour.
• Stir in the basil, pepper and oregano.

Meatballs

• While the marinara sauce is simmering you can make the meatballs.
• In a large bowl add the ground meat and work lightly with your hands to separate it and mix the beef and the pork together. Do not overwork or it will be tough.
• Add the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, water and parsley.
• Mix it with your hands til it is all evenly mixed. Do not overmix.
• Shape into 12 meatballs.
• To fry: Add oil to a 10" skillet. Oil should come half way up the meatball. Add the smashed garlic and heat over medium heat. When the garlic is light brown remove the garlic. Set 6 meatballs in the oil and fry 5-6 minutes till the bottoms are light brown. Carefully turn them over and brown the other side another 5-6 minutes. Carefully move them to a paper towel to drain. Repeat with the remaining meatballs.
• Add the meatballs to the Marinara Sauce and cover the pot. Simmer the sauce and meatballs another 30 minutes to let the flavours mingle.
• While meatballs are simmering bring a large pot of water and salt to a boil and add spaghetti. Cook according to manufacturer's instructions to al dente. Leave the burner on.
• Drain the spaghetti when done. Do NOT rinse. Return the spaghetti to the pot it was cooked in. Add the chopped fresh basil and a couple of ladles of the marinara sauce. With the pot on the burner toss the spaghetti with tongs until all strands are coated, about 1 minute.
• Arrange the pasta on a platter and top with sauce and meatballs. Finish with additional grated cheese.