Ingredients: - 
500g ground beef
453g spaghetti
1/3 cup of breadcrumbs
1/4 cup parsley, finely chop
1/4 cup freshly grated Parmesan, extra for serving
1 large egg
2 minced garlic cloves
Salt
1/2 tsp ground pepper (optional)
2 Tbsp olive oil
1/2 cup onion, finely chopped
2 x 400 g cans crushed tomatoes
1 bay leaf
Freshly ground black pepper

METHOD: - 
In a large pot of salted boiling water, cook pasta until al dente. Drain.
In a large bowl, combine minced ground beef with breadcrumbs, parsley, parmesan, egg, garlic, 1 tsp salt, and cayenne pepper. Mix until just combined then form into approx 16 balls.
In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 mins. Transfer meatballs to a plate.
Add onion to pot and cook until soft, 5 mins. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a 
simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 mins.

Serve pasta with a good helping of meatballs and sauce. Top with Parmesan before serving.