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1
To make the sauce, in a 4-quart saucepan heat the oil over medium heat.
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2
Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute.
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3
Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bring to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes.
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4
Season with salt and pepper.
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5
While the sauce is cooking, make the meatballs.
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6
Preheat the broiler.
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7
Spray a baking sheet with cooking spray.
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8
Combine the ingredients for the meatballs in a large bowl.
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9
Form into 2 1/2-inch balls and place on a baking sheet.
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10
Broil until browned and almost entirely cooked through, about 10 minutes.
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11
Meanwhile, remove the rosemary sprig from the sauce and stir in the basil.
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12
Add the meatballs to the sauce, cover, and cook until the sauce has slightly thickened and the meatballs have absorbed some of the sauce, about another 10 minutes.
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13
While the meatballs are cooking, cook the spaghetti according to the package directions.
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14
Drain the pasta and return it to the pot.
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15
Add the sauce and meatballs, toss together, and heat through over medium heat.
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16
Divide evenly among 6 pasta bowls, sprinkle with the Parmesan, garnish with parsley, and serve.
