Spaghetti and Meatballs

Ingredients

1 pound spaghetti
Salt, for pasta water

Meatballs:

1 pound ground beef
1 egg, beaten
1/2 cup bread crumbs
3 tablespoons grated Parmesan
1 tablespoon dried parsley
2 garlic cloves, chopped
Salt and pepper

Sauce:

3 tablespoons extra-virgin olive oil
3-4 garlic cloves, crushed
1 small onion, finely chopped
1 (28 ounces) can crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon black pepper
1/2 cup chopped parsley
Some fresh basil leaves, thinly sliced, or 1/2 teaspoon dried basil

Directions:

Place water over the stove at a high heat. Once the water reaches a consistent boil, put pasta in the water and stir. While the pasta is tender, drain in a strainer. Return the pasta to the pot, and keep it warm.

Mix the beef, egg, breadcrumbs, cheese, garlic, parsley, salt, and pepper. 
Shape the meat into your desired size (1 1/2 inches), and fry on a medium heat.

Put a deep skillet over moderate heat. Heat the olive oil.
Add the finely chopped onion. Cook until translucent.
Add the crushed tomatoes, tomato paste, garlic, pepper, and herbs. Bring to a simmer. Reduce the heat, and cook for about ten minutes. 
Add the meatballs to the sauce, and pour some sauce over them. Cook the sauce along with the meatballs for ten more minutes. Reduce the heat completely, and keep the sauce warm.

Put the pasta and the meatball sauce in two different serving bowls, and serve them separately. Place pasta on your plate. Top with meatballs, sauce, extra grated cheese, and parsley.