As with everything we make, the trick to a sublime bowl of spaghetti and meatballs is using the best quality ingredients. It is always preferable to have the butcher grind fresh chuck instead of buying packaged ground beef. Same goes for grating aged Pecorino Romano, using fresh basil and San Marzano tomatoes. We fist saw this recipe on Bobby Flay’s Throwdown and thought we’d give it a try. All I can say is now I miss Grandma Maroni almost as I miss my Grandmother.