2 tbsp olive oil
12 oz ground beef
1 1/2 cups parmesan
1 bunch fresh parsley
1/4 cup bread crumbs
1 onion, chopped
3 garlic cloves, minced
6 cups canned crushed tomatoes
3 bay leaves
1 lb spaghetti
Start boiling water for the pasta and salt the water well. Cook pasta according to package instructions. Drain.
Combine the ground beef, 1 cup of grated cheese, 1/2 cup parsley together in a bowl. Add in the breadcrumbs, egg and season in salt and pepper. Mix everything until just only combined.
Heat up a large skillet to medium high heat and add in the olive oil. Use two teaspoons to drop balls of meat into the skillet, avoiding touching each other. Adjust heat so the meat balls don’t burn and cook until browned on the bottom. Top meatballs with onions and garlic.
When meatballs are browned and onions get softened, add the tomatoes, with the bay leaves and season with salt and pepper. Adjust heat so sauce is bubbling gently, then cover and cook until meat is done. Remove lid and let sauce thicken. Stir if needed and careful not to break meatballs.
Remove bay leaves and move meatballs to the side of the pan. Add about half the sauce to the cooked pasta and set pasta on low heat. Serve pasta with meatballs on top and remaining sauce. Sprinkle with Parmesan and parsley.