Prepare the Meatballs by mixing ground meat with seasonings, breadcrumbs, and egg. Shape into small balls and set aside.

Sauté the Ground Beef in a large skillet over medium heat with olive oil until browned for 5-7 minutes. Drain excess fat.

Add Aromatics and Spices: Stir in salt, pepper, Italian seasoning, chili flakes, onions, garlic, celery, and carrots. Cook for 5 minutes.

Incorporate Tomato Paste by stirring it in and cooking for another 2 minutes to deepen flavor.

Mix in Liquids: Pour in red wine (or beef broth), add crushed tomatoes and bay leaf, and bring to a simmer for 15-20 minutes.

Add the Meatballs to the sauce, simmer for an additional 10 minutes.

Cook the Spaghetti in salted boiling water for 8-10 minutes until al dente, drain and keep warm.

Combine Spaghetti and Sauce: Toss the drained spaghetti with the sauce until well coated.

Prepare Garlic Bread by spreading garlic butter and mozzarella on sliced baguette or ciabatta, and bake for 5-8 minutes.

Plate and Decorate by serving spaghetti topped with meatballs and decorate with bocconcini and olives.