In a large pot of boiling salted water, cook the spaghetti according to package instructions.
In a mixing bowl, combine ground beef, garlic and onion powder, oregano, and paprika.
Season with salt and pepper - combine well.
Add the breadcrumbs, parmesan, and egg. Combine well.
Shape them into about 16 to 18 balls. Set aside.
In a Dutch oven or heavy-bottom skillet over medium-high heat, add tablespoon of olive oil.
Add the meatballs, sear them on all sides. Remove from the pan and set aside.
To the same pan, add remaining oil and saute the onions and garlic.
Next, add the bay leaves, oregano, and the crushed tomatoes.
Season with salt and pepper. Add the sprigs of basil inside.
Cover and cook for 8 to 10 minutes.
When done, remove the basil leaves. Season and adjust seasoning.
Serve spaghetti topped with meatballs and sauce.
Use a Dutch oven or deep soup pot when making tomato-based sauces as tomato spatters while cooking
Don't make haste, give every step the time it needs to saute, sweat, and stew.
Saute onions until they are soft and translucent so later they will almost disappear in an effort to thicken the sauce.
Use a variety of tomatoes - different types of tomatoes bring different flavors and sweetness
This sauce works better with canned tomatoes if you use fresh tomatoes - cook the sauce for 2 hours on low then add the meatballs and cook further for 10 minutes.
Undercook the pasta if you plan to keep it for a while before servings. It will cook further while it sits in the hot sauce.
Make extra sauce but don't drown the pasta in the sauce. Remove some and save for later.
Extra sauce is amazing over pizza!!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you