1 .In a large stock pot, heat your olive oil over medium heat and add your onions, stirring to coat.

Add your mushrooms, and continue stirring until your onions and mushrooms become limp and are starting to brown.

Add the butter and stir until blended in. Add your 2 cans of crushed tomatoes to a boil over medium heat.

Reduce heat to simmer and continue cooking uncovered while you prepare your meatballs.

Pulse day old french bread (crust omitted) in a food processor until fine.

Combine breadcrumbs and milk in a small bowl stirring until breadcrumbs are evenly moistened. Set aside and rest for 10 minutes.

Place your beef and pork in a large bowl and break into small chunks. Add 1 cup of parmesan cheese, parsley, salt, and pepper.

Whisk eggs with garlic in a small bowl and add to the meat mixture.

Using your hands quickly and gently combine the mixture until all ingredients are combined, being careful not to over mix. Cover and chill in the refrigerator for 15 minutes to one hour.

Roll your meatballs into a small golf ball size ball and place into your sauce in one layer. Bring meatballs and sauce to a simmer, cover and continue cooking until meatballs are cooked through, 30 to 45 minutes.

Bring a large pot of salted water to a boil and cook your spaghetti al dente.

Drain and divide into pasta bowls or a large pasta platter. Pour sauce and meatballs over. Sprinkle with freshly grated parmesan cheese. Serve immediately.