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1
MEATBALLS: Preheat oven to 350 degrees F& line a large baking sheet with parchment paper.
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2
Heat a small saute pan over medium-high heat and heat the olive oil until shimmering.
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3
Add the onion, garlic, salt and pepper and saute for 3 minutes, or until the vegetables have softened.
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4
Remove from heat and cool completely.
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5
Combine the cooled onion mix, ground beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl.
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6
Mix gently until just combined.
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7
Using wet hands, form mixture into 24 balls.
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8
Transfer meatballs to the baking sheet.
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9
Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through.
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10
Shift the pans in the oven halfway through cooking time to ensure even browning.
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11
SAUCE: Meanwhile, heat the olive oil in a large Dutch oven (or medium stockpot) over medium heat.
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12
Add the onion, garlic, salt and pepper.
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13
Saute vegetables until soft, about 5 minutes.
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14
Add the crushed tomatoes and juice, sugar, salt, pepper and bay leaves.
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15
Bring to a boil.
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16
Reduce heat to medium low and simmer until sauce thickens, about 1 hour.
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17
Gently stir meatballs into sauce.
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18
Bring sauce and meatballs to a simmer.
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19
SPAGHETTI: Cook spaghetti in a large pot of boiling salted water, according to package directions, until just tender but firm to the bite.
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20
Drain and move onto serving platter.
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21
Spoon the sauce and meatballs over the pasta.
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22
Sprinkle with Parmesan cheese and serve.
