Recipe

• INGREDIENTS 1 lb. spaghetti 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
• Kosher salt 1/2 tsp. red pepper flakes 2 tbsp. extra-virgin olive oil 1/2 c. onion, finely chopped 1 (28-oz.) can crushed tomatoes
• 1 bay leaf Freshly ground black pepper

Instructions

1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
4. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.