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1
Grate tomatoes on the medium holes of the grater in a large bowl.
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2
Peel will push up by itself.
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3
Try to get as much pulp as possible.
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4
Discard peel.
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5
Chop onion in medium sized cubes
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6
Pour olive oil in pan and immediately add onions.
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7
Wait until they are soft but not brown.
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8
Add tomatoe puree and all the spices.
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9
Mix and cover and let simmer on low fire.
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10
Chop small onion and parsley very finely.
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11
Add to ground meat.
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12
Mix all meatball ingredients together except for water and oil
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13
Pour some cold water in a bowl.
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14
Dip your hands and shape meatballs as small or as big as you like (water helps meat not stick to your hands)
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15
In a shallow pan add a little bit of vegetable oil and then add the meatballs
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16
Cover and let cook on low fire.
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17
Turn around from time to time so as they cook evenly from all sides
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18
Pour water in a large pot
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19
Wait until water boils and add salt to your liking (do not over salt it is unnecessary)
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20
Add pasta to boiling water but do not overcrowd so as they don't stick together.
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21
Cook until aldente or to your liking
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22
When meatballs are done add to the tomato sauce and let simmer.
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23
The longer you cook the sauce the thicker it gets so cook it to the consistency that you like.
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24
Remove pasta from water and drain.
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25
Add tomato sauce and meatballs.
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26
Chop some fresh basil and sprinkle on top.
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27
Add parmesan shavings
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28
Leftover pasta sauce (without the meatballs) can be kept in an airtight mason jar in the fridge and it keeps for up to a week so you can make some ahead of time and reheat
