Spaghetti and Meatballs

1 lb. spaghetti (or other pasta)
Salt, for water

Meatballs:
1 1/4 lbs ground beef (I used the super lean or even ground turkey)
2 tps Worchestershire sauce, eye ball it
1 egg, beaten
1/2 C. Italian bread crumbs (a couple of handfulls)
1/4 C. parmesan cheese
2 cloves garlic, chopped
salt and pepper

Sauce:
2 tbsp. extra-virgin olive oil
1 small onion, chopped
1/2 tsp. crushed red pepper flakes (I use a dash of Tabasco)
4 cloves garlic, chopped
1 C. beef stock (this is in carton's in the soup aisle, I only use 1/2 cup or sauce is more runny than I prefer)
1 28 oz. can of crushed tomatoes
10 leaves fresh basil, chopped (If you don't care for the taste of basil a whole lot just do a tsp of dried)
A handful of chopped parsley (I sometimes just use a Tbsp of dried)
More Parmesan cheese to top

Preheat oven to 425

Place a large pot of water to boil pasta. Add salt to water and cook pasta according to directions

mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll Meat into 1 1/2 in. balls and place on nonstick cookie sheet or a cookie sheet greased. Bake balls 10-12 minutes, till no longer pink.

Heat a deep skillet or medium pot over medium heat. Add oil, and saute onion and garlic with the Tabasco or red pepper flakes until onions are translucent (add garlic last and be careful not to burn it!). Add beef stock crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread.

this makes quite a bit, so I hope your hungry!!!