60 ml (¼ cup) freshly grated Parmesan cheese, for serving
garnish with fresh basil or freshly chopped parsley
In a large pot of boiling salted water, cook the spaghetti according to package instructions. Drain.
In a large saucepan over medium heat, heat oil. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
Add the onion and garlic to the saucepan and cook until tender, about 2 minutes.
Add the crushed tomatoes and bay leaves. Season with salt and pepper and bring to a boil.
Return the meatballs to the saucepan and cover. Cook at a gentle simmer for 10 min or until the internal temperature of the meatballs reaches 71°C (160°F), turning the meatballs occasionally until sauce thickens.
Serve pasta with a portion of meatballs and sauce. Garnish with Parmesan cheese before serving.
If desired, garnish with freshly chopped basil.
Tips and Tricks
To save time, consider using your favourite jar of prepared tomato sauce.