Begin by mincing 4 cloves of garlic and placing them in a bowl. Then, open a can of whole tomatoes and break them up with your hands in a large mixing bowl, ensuring they are well-chopped.

In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Sauté 1 chopped onion for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring often.

Introduce the tomatoes and spices: 1 teaspoon of Italian seasoning, 1 teaspoon of dried oregano, 1 tablespoon of sugar, and red pepper flakes. Allow to simmer on low for 30 minutes, stirring occasionally.

In a large mixing bowl, combine 1 cup of Italian seasoned breadcrumbs with 1/4 cup of milk, stirring until a paste forms. Mix in 1 pound of ground beef, 1/2 pound of ground pork, 1 large egg, 1/4 cup of grated Parmesan, and season with salt, pepper, and freshly chopped parsley. Gently combine, avoiding over-mixing, then shape into 18 meatballs.

Carefully place the meatballs into your simmering sauce, ensuring they are fully submerged. Cover the pot and let the meatballs simmer gently for about 35 to 45 minutes, turning them halfway through.

Cook 12 ounces of spaghetti according to package instructions until al dente. Drain the pasta and plate it generously. Top each serving with the meatballs and ladle on the sauce. Finish with a sprinkle of fresh basil and more grated Parmesan cheese.