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1
Heat olive oil in a medium saucepan over medium heat.
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2
Add onions and garlic and cook until soft.
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3
Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.
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4
Season, to taste, with salt and pepper.
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5
Reduce heat and cook until slightly thickened, about 30 minutes.
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6
Add meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender.
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7
Remove the bay leaf.
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8
Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce.
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9
Serve pasta with meatballs on top and garnished with fresh basil.
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10
Combine all the ingredients in a medium bowl, except olive oil.
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11
Season with salt and pepper.
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12
Roll the mixture into 1 1/2-inch balls.
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13
Heat the oil in large saute pan over medium-high heat.
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14
When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely.
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15
Remove with a slotted spoon to a plate lined with paper towels.
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16
Bring salted water to a boil in a large pot.
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17
Add spaghetti and cook until al dente.
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18
Drain well in a colander, return to pot, and toss with sauce.
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19
Serve with meatballs and Parmesan on top.
