Spaghetti and Meatballs

Ingredients

Meatballs:

• 1/2 medium onion, finely chopped
• 5 garlic cloves, finely chopped
• olive oil
• 1 pound ground beef
• ½ cup bread crumbs
• ½ cup grated Parmigiano-Reggiano
• 2 large eggs
• ½ tsp. dried oregano
• ½ tsp. dried basil
• 1 ½ tsp. salt

Tomato Sauce:

• 1 (28-ounce) can diced tomatoes (I love using San Marzano tomatoes)
• 1 medium onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbs. dried basil
• ½ tsp. salt
• ½ tsp. black pepper
• 3 tbs. extra-virgin olive oil
• ½ cup finely chopped parsley
• ½ cup grated Parmigiano-Reggiano cheese
• You'll also need a 1 pound of spaghetti

Instructions

1. 1
   Meatballs: Preheat oven to 400° F. Cook onions and garlic in 2 tablespoons of olive oil on medium heat until softened (about 5 minutes), stirring occasionally. In a large bowl, add the onion/garlic mixture and all the other ingredients. Combine everything by hand until well mixed. Firmly form 2”meatballs by hand. Heat 2 tablespoons of olive oil in a skillet on medium-high heat. Brown meatballs and place on baking sheet and bake for 15 minutes in the oven.
2. 2
   Tomato Sauce: Prepare Tomato sauce while meatballs are baking.
3. 3
   Cook onions and garlic in oil in a pot over medium heat until softened, about 5 minutes stirring occasionally. Stir in tomatoes with juice reserved in a separate bowl. Simmer sauce uncovered, stirring occasionally, until slightly thickened for 10 minutes. Add salt, pepper, oregano, basil, and half of the reserved liquid until sauce reduces for 5 minutes. *Add parsley and Parmigiano-Reggiano cheese on top as garnish.
4. 4
   Putting it all together: Cook 1 pound of spaghetti to al dente, drain, and plate it. Place a few spoonfuls of sauce on top of the noodles followed by meatballs. Finish it off with a couple tablespoons of parsley and grated cheese.