Spaghetti and Meatballs

(by Sarina Alfarano)

1 lb. ground beef

1/3 c. bread crumbs

1/4 c. finely chopped parsley

1/4 c. freshly grated Parmesan, plus more for serving

1 egg

2 garlic cloves, minced

1 t. salt

1/2 t. red pepper flakes

2 T. olive oil, divided

1/2 c. onion, finely chopped

35 oz. canned tomato sauce

2 or 3 basil leaves

1 bay leaf

salt and freshly ground black pepper to taste

1 lb. spaghetti

In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes.

Once everything is well mixed, form into meatballs.

In a large pot over medium heat, add 1 T. olive oil, and brown meatballs on all sides.

Add 1 T. olive oil and cook onions until soft.

Add tomato sauce, basil, bay leaf, salt and pepper.

Cook for 10 - 15 minutes; remove bay leaf.

In a large pot of boiling salted water, cook spaghetti according to package instructions.

Serve meatballs and sauce over pasta with additional Parmesan.

Enjoy your Italian moment.