First make the pomodoro sauce: In a medium Dutch oven, heat the olive oil over medium-high heat.

Add the onion and garlic and cook until translucent, about 5 minutes.

Add the red pepper flakes and tomato paste and cook for 30 seconds.

Tie the oregano and thyme sprigs with butcher’s twine and add the herb bundle to the pot with the tomatoes.

Season with salt and black pepper.

Bring to a boil, then reduce the heat to maintain a simmer and cook for 20 minutes.

Meanwhile, make the ricotta meatballs: Heat a small nonstick sauté pan over medium-high heat.

Add the olive oil, onion, and garlic and cook until translucent, about 5 minutes.

Remove from the heat and let cool.

In a large bowl, combine the ground beef, veal, and pork, the ricotta, Parmesan, nutmeg, panko, egg, parsley, and cooled onion mixture.

Season with salt and pepper.

Be sure not to overmix.

Fry off a small portion of the meat mixture to taste for seasoning.

Using an ice cream scoop, scoop about 20 meatballs onto a baking sheet.

Add the meatballs to the simmering pomodoro sauce, cover, and cook for 20 minutes, until cooked through.

Remove the meatballs from the sauce and keep warm.

Bring a large pot of salted water to a boil.

Cook the spaghetti until al dente according to package directions.

Drain.

Meanwhile, add the zucchini noodles to the pomodoro sauce and cook until al dente, about 5 minutes.

Add the cooked spaghetti to the sauce and mix to combine.

Serve the spaghetti and zucchini noodles topped with the meatballs.

Garnish with Parmesan and basil.