Spaghetti and meatballs

Combine ground beef, egg, breadcrumbs, a splash of milk, and a little garlic powder, onion powder, oregano and dried basil; season with salt and pepper, add parmigiano, and mix by hand until well kneaded.

Divide into small mouth-sized balls and bake at 400F for 15 to 20 minutes.

Mince an onion and sweat it, add garlic at the last second and saute 30 seconds or until fragrant, then add a can of crushed tomatoes and simmer at least 30 minutes.

Season the sauce with salt, pepper and sugar to taste; add the meatballs, coat them, cover and simmer another 15 to 20 minutes.

Boil thin spaghetti one minute less than the package directs, reserving half a cup of pasta water near the end; drain.

Set the meatballs aside; add most of the pasta water to the pasta, then the sauce, and toss.

Scoop the spaghetti into a large serving bowl, top with the meatballs and a heavy snow of bottled Parmesan.