Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Ingredients: 1 pound spaghetti; Salt, for pasta water; 1 1/4 pounds ground sirloin; 2 teaspoons Worcestershire sauce, eyeball it; 1 egg, beaten; 1/2 cup Italian bread crumbs, a couple of handfuls; 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese; 2 cloves garlic, chopped; Salt and pepper; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1/2 teaspoon crushed red pepper flakes; 4 cloves garlic, crushed or chopped; 1 small onion, finely chopped; 1 cup beef stock, available on soup aisle in market in small paper boxes; 1 (28-ounce) can crushed tomatoes; A handful chopped flat-leaf parsley; 10 leaves fresh basil leaves, torn or thinly sliced; Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table; Crusty bread or garlic bread, for passing at the table