Spaghetti with meatballs

Ingredients:

Meatballs

• 450 g of ground beef
• 1/3 cup breadcrumbs with Italian spices
• 1/4 tbsp. grated parmesan
• 2 large cloves garlic, grated
• 0.5 tsp dried parsley
• 0.5 tsp dried basil
• 1/4 cup milk
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1/4 cup extra-virgin olive oil

Sauce and pasta

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 large cloves garlic, grated
• 0.5 tsp dried parsley
• 0.5 tsp dried basil
• 1/4 cup dry red wine
• 1 can (800 g) of canned crushed tomatoes
• 0.5 cups lightly salted chicken broth
• 1 teaspoon of sugar
• 340 g spaghetti
• Grated Parmesan, for serving

Preparation:

1. Prepare the meatballs:
   
   In a large bowl, combine the ground beef, breadcrumbs, cheese, garlic, parsley, basil, and 3/4 teaspoon each of salt and black pepper. In a small bowl, combine the milk, egg, and Worcestershire sauce. Pour over the meat mixture and gently toss with your hands to distribute evenly. Form into 12 4-5 cm meatballs. Refrigerate until completely chilled, at least 20 minutes.
2. Heat olive oil in a large Dutch oven or other saucepan over medium heat. Add the meatballs in a single layer and cook, turning, until well-brown, 6-8 minutes. Transfer the meatballs to a plate and set aside. Drain the oil from the Dutch oven and gently pat it dry with a paper towel.
3. Prepare the sauce:
   
   In the same pot, heat the olive oil over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, parsley, basil, and 1/2 teaspoon each of salt and black pepper; cook for 1 minute. Add the wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has almost evaporated, about 2 minutes. Add the tomatoes, chicken broth, sugar, and 1/2 cup of water.
4. Add the meatballs to the sauce. Bring to a boil, then reduce heat to low and simmer until the meatballs are cooked through and the sauce has thickened slightly, 18-20 minutes; season with salt and pepper to taste.
5. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Set aside 0.5 cups of the cooking water and discard the rest. Return the spaghetti to the pot, add about half the sauce, and toss well, adding more sauce if needed.
6. Divide the spaghetti and meatballs among plates. Sprinkle with Parmesan cheese and serve with the remaining sauce.