Email I’m keeping my favorite comfort food a secret – keeping you in suspense until I reveal it later in this column. I completed my training and apprenticeship in Switzerland, and I’ve been fortunate to travel and cook all over the world for presidents, aristocrats and celebrities. Many of my readers know I’m a French classical chef – a traditionalist – so learning about my favorite comfort food may come as a surprise for many of you. Are you ready? It’s…spaghetti and meatballs! The secret is making it traditional style. When it’s prepared this way, there is no other dish that compares. For the sauce, you will need:1/3 cup olive oil4 garlic cloves, diced1/3 cup prosciutto, chopped1 cup onion, dicedPinch of red pepperPinch of sea salt1/2 pinch of black pepperPinch of dried basilPinch of dried oregano2 bay leaves5 (14.5-oz.) cans of Italian plum whole tomatoes, drained1 cup dry red wineCombine olive oil, garlic and prosciutto in a large pot. Cook for five minutes on medium heat. Add onion, red pepper, salt, pepper, basil, oregano and bay leaves. It’s important to puree the tomatoes in a blender (only on the pulse speed). Add red wine. Bring to a boil. Cover partially and reduce heat. Simmer 1 1/2 hours. Discard the bay leaves.For the meatballs, you will need:1/3 pound lean ground beef1/3 pound lean ground veal1/3 pound Italian sausage meat3/4 cup Italian parsley, chopped1 cup fresh white bread crumbsPinch of salt and pepper2 eggs, slightly beaten3 tablespoons water4 garlic cloves, minced4 tablespoons olive oilCombine all meatball ingredients in a large stainless steel bowl. Mix well. Form into round balls. Preheat oven to 375 degrees. Using a sheet pan, place the raw meatballs onto pan. Place pan in oven and bake, turning the meatballs every 10 minutes for approximately 30 minutes. Add cooked meatballs to tomato sauce. Slightly cover and simmer for another hour.Cook the spaghetti pasta al dente until it’s firm to the bite. Drain. Add two cups of tomato sauce without meatballs. Toss well to coat and place onto platter. Add remaining sauce with meatballs. Top with grated Pecorino Romano and chopped parsley. Hmmmm…writing this recipe on a Sunday afternoon has inspired me to make a batch of traditional spaghetti and meatballs for myself. I can’t wait for dinner tonight!I’m looking forward to hearing your thoughts on this recipe. Please send them to me at [email protected] Buon Appetito! Stay Connected with the Daily Roundup. Sign up for our newsletter and get the best of the Beacon delivered every day to your inbox.