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Ingredients
1 pound spaghetti
Salt, for pasta water
Meatballs:
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
Sauce:
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

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/spaghetti-and-meatballs-recipe.html?oc=linkback

1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 1/2 cups bread flour
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Olive oil
Cornmeal (to help slide the pizza onto the pizza stone)
Tomato sauce (smooth, or puréed)
Mozzarella cheese, grated
Parmesan cheese, grated
Feta cheese, crumbled
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead and crumbled
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Ham, thinly sliced
Special equipment needed
A pizza stone, highly recommended if you want crispy pizza crust
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

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