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1
Bring a stockpot of water to a boil and salt it.
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2
Put the olive oil in a large skillet over medium heat.
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3
Put the ground beef in a medium bowl.
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4
Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup.
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5
Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use.
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6
Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper.
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7
Gently mix until everything is just combined.
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8
Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it.
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9
Adjust the heat so the meatballs sizzle but dont burn and cook undisturbed until theyre lightly browned on the bottom, 5 to 6 minutes.
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10
Meanwhile, trim, peel and chop the onion; scatter it around the meatballs.
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11
Peel and mince the garlic and put it on top of the onions.
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12
When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper.
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13
Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes.
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14
Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks.
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15
Stir only as needed and carefully if you do.
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16
Add the pasta to the boiling water and stir.
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17
Start tasting after 5 minutes.
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18
When the pasta is tender but not mushy, drain it, reserving some cooking water.
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19
Return the pasta to the pot.
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20
Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning.
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21
Discard the bay leaves and spoon about half the sauce into the pasta pot.
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22
Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
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23
To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
