Spaghetti and meatballs from scratch

• 2 kg ripe but not squishy tomatoes
• 1 large onion
• 1 tbsp italian spices
• 1 tsp chilli powder
• 1 tbsp dried oregano
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tbsp salt
• 1 tsp ground black pepper
• 1 tbsp sugar
• 3 tbsp olive oil
• 1/2 kg ground beef
• 1 1/2 tsp italian spices
• 1 handfull chopped parsley
• 1 tsp salt
• 1 small onion
• small bowl of cold water
• 1 vegetable oil
• 1 any pasta you like but better not be tube-like otherwise it would hold too much sauce
• 1 water
• 1 salt
• 1 fresh basil (to your liking)
• 1 parmesan shavings

1. Grate tomatoes on the medium holes of the grater in a large bowl.
2. Peel will push up by itself.
3. Try to get as much pulp as possible.
4. Discard peel.
5. Chop onion in medium sized cubes
6. Pour olive oil in pan and immediately add onions.
7. Wait until they are soft but not brown.
8. Add tomatoe puree and all the spices.
9. Mix and cover and let simmer on low fire.
10. Chop small onion and parsley very finely.
11. Add to ground meat.
12. Mix all meatball ingredients together except for water and oil
13. Pour some cold water in a bowl.
14. Dip your hands and shape meatballs as small or as big as you like (water helps meat not stick to your hands)
15. In a shallow pan add a little bit of vegetable oil and then add the meatballs
16. Cover and let cook on low fire.
17. Turn around from time to time so as they cook evenly from all sides
18. Pour water in a large pot
19. Wait until water boils and add salt to your liking (do not over salt it is unnecessary)
20. Add pasta to boiling water but do not overcrowd so as they don't stick together.
21. Cook until aldente or to your liking
22. When meatballs are done add to the tomato sauce and let simmer.
23. The longer you cook the sauce the thicker it gets so cook it to the consistency that you like.
24. Remove pasta from water and drain.
25. Add tomato sauce and meatballs.
26. Chop some fresh basil and sprinkle on top.
27. Add parmesan shavings
28. Leftover pasta sauce (without the meatballs) can be kept in an airtight mason jar in the fridge and it keeps for up to a week so you can make some ahead of time and reheat

tomatoes, onion, italian spices, chilli powder, oregano, ground ginger, garlic, ground cumin, salt, ground black pepper, sugar, olive oil, ground beef, italian spices, handfull, salt, onion, bowl of cold water, vegetable oil, pasta, water, salt, fresh basil, parmesan shavings

Taken from cookpad.com/us/recipes/354194-spaghetti-and-meatballs-from-scratch (may not work)