Pasta With Meatballs and Red Sauce

steps

1. In a large sauté pan, heat olive oil over medium heat and add onion. Sauté until onion begins to color, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Remove pan from heat and stir in rosemary and sage. Let mixture rest until it reaches room temperature.
2. In bowl of a stand mixer fitted with paddle attachment, combine beef, pork, egg, breadcrumbs, sour cream, ricotta, and ¼ cup Parmesan. Mix on medium speed until combined. Add sautéed onion mixture, salt, and pepper. Mix for another 30 seconds.
3. Take 1 ounce of the meat mixture in your hands, roll it into a sphere, and place it on a baking sheet. Repeat with remaining mixture. Refrigerate for 1 hour.
4. Preheat the oven to 450 degrees. Transfer baking sheet to oven and bake for 8 minutes. Reduce the temperature to 300ºF and continue baking for 5 additional minutes. Remove the meatballs from the oven and let them sit at room temperature.
5. Meanwhile, place the tomato sauce in a large saucepan over medium-low heat and cook until it just begins to bubble. Reduce the heat and keep warm. Bring a large pot of salted water to a boil and cook the pasta al dente, 1 to 2 minutes less than what the package instructs. Drain the pasta and return it to the pot. Add half of the warmed tomato sauce and stir to combine. Place the meatballs in the saucepan with the remaining tomato sauce and stir to combine. Raise the heat to medium and cook, stirring frequently, until the meatballs are completely warmed through.
6. To serve, transfer the pasta to a large serving bowl. Tear the basil leaves and scatter on top of the pasta. Sprinkle on the remaining ¼ cup Parmesan and the chili flakes.