Spaghetti with meatballs

For the sauce:

• 3 cans of diced tomatoes of 400 g
• 2 tablespoons The Spice Club Pasta Perfection Mix
• 3 large onions, chopped
• 100 g unsalted butter or olive oil

For the meatballs:

• 600 g ground beef (80/20)
• 2 eggs
• 150g breadcrumbs
• 2 teaspoons The Spice Club Pasta Perfection Mix
• 100g freshly grated Parmesan cheese, plus extra for serving
• 4 cloves garlic, finely chopped
• Salt and pepper to taste (optional)

For the spaghetti:

• 350 g spaghetti, cooked according to the instructions on the package

1. Make the sauce: Add the butter (or olive oil), tomato sauce, halved onions, the spice club pasta perfection to a large saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 45 minutes to 1 hour.
2. Prepare the meatball mixture: In a large bowl, combine the ground beef, eggs, breadcrumbs,The Spice Club Pasta Perfection Mix, Parmesan cheese, garlic, salt and pepper. Mix gently with your hands until well combined.
3. Form the meatballs: Make meatballs of about 3-4 cm in diameter. Place them on a plate or baking sheet.
4. Cook the meatballs: Heat a large frying pan over medium heat with a drizzle of olive oil. Fry the meatballs in batches, about 5-7 minutes on each side, until golden brown. Then add the meatballs to the tomato sauce and simmer gently in the sauce for another 15-20 minutes, so that the flavors blend well.
5. Cook the spaghetti: In the meantime, cook the spaghetti according to the instructions on the package. Drain.
6. Serve the spaghetti: Place the cooked spaghetti on plates, spoon a generous portion of sauce and meatballs over it and sprinkle with extra freshly grated Parmesan cheese.