In a glass bowl, combine all the ingredients and mix thoroughly with your hands until all the liquids have been absorbed. Cover tightly with cellophane and refrigerate before cooking or cook immediately.
Roll out 14 meatballs into 1-inch rounds. Heat about 2 tablespoons safflower oil in a 7.25 quart dutch oven. Fry the meatballs , 2-3 minutes per side until browned.
When the balls are done, transfer them to a plate.
In a heavy bottomed, 9 quart dutch oven, heat the olive oil and then add the red onion, carrots, and celery. Sweat the vegetables on medium low heat for 5-10 minutes, stirring occasionally. Add 1/2 teaspoon kosher salt and continue to cook the vegetables until the onions are translucent and the carrots are tender. Add the garlic and cook for 2 minutes more. Then add the fresh roma and the canned tomatoes. Add the herbs, including the bay leaves, and the 2 cups of water. Stir with a wooden spoon. Cook until most of the liquid has been absorbed, about 30 minutes. Pour in the red wine and stir to incorporate. Season to taste. Reduce the heat to low and cook down for 1 hour. Season again to taste.
Pass the sauce through a food mill and then return the sauce to the pan.
Now boil your pasta in a 10-quart pot with 1 tablespoon of salt. Drain and rinse.
While the pasta is boiling, blanch the asparagus for 3 minutes. Blanch the peas until tender, about 4 minutes. If you are using frozen peas, simply cook them until tender. Transfer the vegetables to an ice bath to stop the cooking process. When the asparagus is cool enough to handle, cut in to thirds on the bias.
Coarsely grate 2 cups of parmesan cheese into a glass bowl.
Coil a pile of pasta in the center of serving plate. Spoon the sauce over the spaghetti. Sprinkle a few peas and arrange a few asparagus beside the pasta. Fill in the gaps with the meatballs. Garnish with the grated parmesan cheese and a sprig of basil. Place the additional parmesan on the table family style.