Ingredients: - 
500g ground beef,
453g spaghetti,
1/3 cup of breadcrumbs,
1/4 cup parsley, finely chop,
1/4 cup freshly grated Parmesan, extra for serving,
1 large egg,
2 minced garlic cloves,
Salt,
1/2 tsp ground cayenne pepper (optional),
2 Tbsp olive oil,
1/2 cup onion, finely chopped,
2 x 400 g cans crushed tomatoes,
1 bay leaf,
Freshly ground black pepper - 

METHOD: - 
In a large pot of salted boiling water, cook pasta until al dente. Drain.
In a large bowl, combine minced ground beef with breadcrumbs, parsley, parmesan, egg, garlic, 1 tsp salt, and cayenne pepper. Mix until just combined then form into approx 16 balls.
In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 mins. Transfer meatballs to a plate.
Add onion to pot and cook until soft, 5 mins. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 mins.

Serve pasta with a good helping of meatballs and sauce. Top with Parmesan before serving.