Spaghetti with Tomato Sauce and Meatballs

Mince 1 onion and finely chop 1 garlic clove for the sauce.

Melt 15 g of butter in a large saucepan over medium heat.

Add the minced onion to the saucepan and sweat it until soft.

Add the chopped garlic and 2 tbsp of tomato concentrate to the pan, stirring well for 1 minute.

Pour 2 tbsp of olive oil into the saucepan.

Add 2 cans of tomato passata to the mixture.

Season the sauce with 0.5 tsp of salt, 0.5 tsp of black pepper, 1 tsp of dried oregano, and 1 tsp of dried thyme.

Lower the heat and let the tomato sauce simmer gently.

Dice the second onion into small pieces for the meatballs.

Finely chop a small bunch of fresh parsley.

Place 500 g of minced meat into a mixing bowl.

Add the diced onion and chopped parsley to the bowl with the meat.

Season the meat mixture with 1 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of turmeric, 0.5 tsp of garlic powder, 0.5 tsp of sweet paprika powder, 0.25 tsp of cayenne pepper, and 0.5 tsp of cumin.

Mix the meat and seasonings thoroughly using your hands.

Form the meat mixture into small, equal-sized meatballs.

Gently place the meatballs directly into the simmering tomato sauce.

Cover the saucepan and let the meatballs cook thoroughly in the simmering sauce for 15 to 20 minutes.

Bring a large pot of salted water to a boil.

Add 500 g of spaghetti to the boiling water.

Cook the spaghetti until it is perfectly al dente according to the packaging instructions.

Drain the spaghetti thoroughly in a colander.

Place the drained spaghetti directly into the saucepan with the tomato sauce and meatballs.

Mix the pasta into the sauce thoroughly until every strand is well coated.

Divide the mixed spaghetti and meatballs into 4 equal portions on serving plates.

Garnish each plate with grated Parmesan cheese, if desired, before serving.