(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.
(Read Espresso In My Suitcase, the story that accompanies this recipe.)