Spaghetti with Pesto Meatballs

Total time: 35 minutes
     The pesto flavors both the meatballs and the sauce in this simple recipe.  They cook together in one pan making life a bit easier.

 Ingredients:

• Meatballs:
• 8oz (240gr) ground beef (mince) or ground turkey
• 3 tbs bread crumbs
• 3 tbs pesto
• 1 tbs red wine or white wine or stock
• 1 egg
• Sauce:
• 2 cups (15oz, 450gr) crushed tomatoes
• 8oz (240gr) tomato sauce
• 1 onion
• 2 cloves garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp paprika
• 1 tbs  olive oil
• 4oz (120gr) spaghetti   (make a circle with thumb & index finger, about 1" (2.5 cm) - 1 1/4" (3cm) in diameter ..you're own personal pasta measurer that you can never misplace!)
• 2 - 3 tbs Parmesan for sprinkling

 Instructions:

• Cook pasta according to package directions. 
• Lightly beat egg with a fork. 
• Add pesto, bread crumbs, wine and mix well.
• Add beef, mix well (use your hands). 
• Form into meatballs, about 1 1/2" (5cm) in diameter. 
• Roughly chop onion and mince garlic. 
• In large nonstick skillet heat oil over medium heat.  Add paprika and sauté briefly. 
• Add onions and garlic.  Sauté until tender and onion is transparent, 7 - 8 minutes. 
• Add tomatoes, sauce and herbs.  Heat to simmering. 
• Drop the meatballs in carefully, trying to keep them separate. 
• Cover and simmer until meatballs are done, about 15 minutes.  Stir once or twice. 
• When pasta is done, drain and put into a large bowl. 
• Spoon meatballs and sauce over the top, remove bay leaf, sprinkle with Parmesan and serve.