Spaghetti and Meatballs

Drain tomatoes; reserve juice. Chop tomatoes. Set aside.

Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Cook onion until softened and golden brown, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Remove 1/4 cup of onion and garlic mixture and place in a large bowl; set aside.

Add red pepper flakes to onion mixture in saucepan and cook for 1 minute. Stir in tomatoes, reserved juice, tomato paste, Italian seasoning and bay leaf. Season to taste with salt and pepper. Bring to a boil. Simmer, stirring occasionally, for 20 minutes.

Meanwhile, to make the meatballs, add ground beef, bread crumbs, egg and parsley to the cooled onion mixture. Season with salt and pepper. Form into 16 balls.

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Brown meatballs on all sides. Transfer meatballs to simmering tomato sauce. Simmer 30 minutes or until sauce is thickened. Remove bay leaf before serving.

Meanwhile, prepare spaghetti according to package directions.

Serve meatballs and sauce over hot spaghetti with shredded Parmesan cheese and chopped fresh parsley, if desired.