Spaghetti with meatballs

Meet your new favorite spaghetti and meatballs recipe.

Ingredients

3 cans whole peeled tomatoes 
2 cans tomato sauce
3 large white onions, halved
1 cup (2 tablespoons) salted butter
1 kg meatballs of your choice
½ cup freshly grated Parmesan, for serving
6 cloves garlic, minced (optional, or use less)
1 tablespoon salt 
1 ½ teaspoons black pepper
1 kg cooked spaghetti, for serving
Chopped parsley, for serving
 

Step-by-step instructions

1. In a large pot, combine the whole tomatoes and their juice, crushing the tomatoes with your hands as you add them, the tomato sauce, onions, and butter. Bring to a boil over medium-high heat, then lower the heat and let simmer. Cook, stirring often, until the onions are tender, about 40 minutes. Using tongs, carefully remove the onions. (If you prefer a smoother sauce, blend the sauce with an immersion blender after removing the onions.)
2. Carefully add the meatballs to the sauce. Bring the sauce to a simmer over medium heat, then lower the heat, cover, and cook for 30 minutes or until the meatballs are thoroughly cooked.
3. Serve the meatballs and tomato sauce over the spaghetti and add extra parsley and Parmesan.

Enjoy your meal!