Campanile's Spaghetti And Meatballs In Red Sauce

By Sunset
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Ingredients

6 tablespoons extra-virgin olive oil

6 large garlic cloves, halved and thinly sliced

3 cans (28 oz. each) diced tomatoes, preferably fire-roasted, such as Muir Glen

About 1 1/2 tsp. kosher salt

About 3/4 tsp. freshly ground black pepper

3 large fresh basil sprigs, plus 1/2 cup leaves

About 1/4 cup olive oil, divided

1 medium onion, finely chopped

2 garlic cloves, minced

4 ounces white or cremini mushrooms, chopped

2 teaspoons cracked fennel seeds*

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

About 2/3 cup cold dry white wine, divided

4 ounces country bread such as pain au levain, crusts removed, cut into 1-in. cubes

3 tablespoons minced flat-leaf parsley

3/4 pound cold ground pork

3/4 pound cold ground turkey (dark meat)

3/4 pound cold ground beef chuck

2 tablespoons flour

Spaghetti

1 1/2 pounds spaghetti

About 1 cup freshly grated parmesan cheese

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