Heat olive oil in a large pot over medium-low and add garlic. Cook for 8 to 10 minutes, until garlic is golden on all sides, stirring occasionally, reduce heat if garlic starts to burn.
While garlic cooks, pour all tomatoes in a large bowl and break them up in smaller pieces.
Add red pepper flakes to garlic and stir for about about 30 seconds.
Add tomatoes, bay leaves, salt, oregano, and pepper and stir until well combined.
Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours.
Meatballs
Combine panko, beef, pork, veal, eggs, garlic, 1 cup parmesan, parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Gently mix with your hands until all ingredients are evenly distributed (do not overmix).
Roll meat mixture between wet palms into golf-ball-sized balls.
Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready.
Finish the dish
Once sauce is ready, remove bay leaves and add basil. Use an immersion blender (or transfer sauce to a food processor or blender, working in batches, if necessary), and purée until desired texture (either slightly chunky or smooth).
Add meatballs to tomato sauce. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, about 20-25 minutes.
Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.
Divide pasta among plates and top with sauce. Sprinkle with remaining ¼ cup Parmesan.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/spaghetti-and-meatballs/