Spaghetti and Meatballs with Melted Mozzarella

1Bring a large pot of salted water to a boil. Cook the spaghetti (400 g) according to package instructions until al dente. Drain and set aside.

2In a large bowl, combine ground beef (500 g), breadcrumbs (½ cup), Parmesan cheese, egg (1 large), minced garlic (2 cloves), oregano, salt (1 teaspoon), and black pepper (½ teaspoon). Mix until just combined.

3Shape the mixture into 1-inch meatballs and place them on a plate.

4Heat olive oil (2 tablespoons) in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes. Remove the meatballs and set aside.

5In the same skillet, add chopped onion (1 medium) and sauté until translucent, about 5 minutes. Stir in the crushed tomatoes, tomato paste (1 tablespoon), sugar (1 teaspoon), red pepper flakes (¼ teaspoon), and salt (1 teaspoon) and pepper to taste.

6Bring the sauce to a simmer and return the meatballs to the skillet. Cover and cook for 15-20 minutes, until the meatballs are cooked through.

7Preheat your oven's broiler. Transfer the cooked spaghetti (400 g) to a large ovenproof dish. Pour the meatballs and sauce over the spaghetti (400 g).

8Sprinkle shredded mozzarella cheese (200 g) evenly over the top. Place the dish under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.

9Remove from the oven and let it cool slightly. Garnish with fresh basil leaves (¼ cup) before serving.