Serves 4

• 1 lb Spaghetti
• 12 oz Beef Meatballs
• 1 28 oz can Crushed Tomatoes
• 1 Yellow Onion, finely diced
• 3-5 Cloves Garlic, minced
• Parmesan Cheese 
• A pinch Red Pepper Flakes (optional)
• Olive Oil
• 1/2 tsp Sugar
• 1 pat Butter, about 2 tsp
• Sea Salt and Black Pepper

Bring a large pot of salted water to boil. 

Heat a drizzle of oil in a medium saucepan over medium heat. Add meatballs to pan and cook for 10 minutes, turning constantly, until browned on all sides. Remove from pan; and set aside.

In the same saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté onions 3 minutes, stirring frequently, until beginning to brown. Add garlic and stir until fragrant; then red pepper flakes, ½ teaspoon sea salt, and sugar. Stir to combine. Add butter. Stir and cook for 1 minute.

Add pasta to boiling water and cook according to package directions. 

Add can of crushed tomatoes to the pan with onions. Scrape bottom of pan to mix any stuck on bits into sauce. Reduce heat to low and simmer for 10 minutes. Taste sauce and adjust seasoning. 

Drain pasta and toss with tomato sauce and meatballs. Divide between plates and top with grated Parmesan cheese.