Pour milk over bread in a bowl to moisten. Let stand. In a large bowl combine meatloaf mix, egg, cheese, shallots, garlic, chopped basil, parsley and red pepper flakes. Season to taste with salt and pepper. Using your hands, squeeze excess milk out of the bread. Add the bread to the meat mixture. Gently mix all the ingredients with your hands or a spoon until just combined. Shape into 12 meatballs. Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Add meatballs; cook to sear 5 to 7 minutes browning evenly, turning occasionally. Place meatballs in a baking dish, and spoon half the Paesana Sicilian Gravy over them. Bake 15 minutes or until instant-read thermometer registers 160°F. Meanwhile, cook the spaghetti al dente according to package directions, about 8 minutes. Drain. Place spaghetti in a large serving bowl. Pour remaining gravy over pasta and mix well. Spoon meatballs on top of spaghetti, and garnish with basil. Serve immediately with extra cheese.
Chef’s Note: Tomatoes, so common to Italian recipes, are actually native to South America and were introduced to Europe by Spanish explorers. They are rich in nutrients, especially vitamin C and fiber. The Italian plum variety is most frequently used in sauces because of its high pulp to water ratio.