• Gather Ingredients: Prepare all ingredients in advance to ensure a stress-free and smooth cooking experience.
  
• Sauté the onions : Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and turn lightly golden brown, about 5-7 minutes. Remove from heat and set aside.

  Tip: Sautéing the onions until golden enhances their natural sweetness.
  

Make the Meatballs

• In a large bowl, combine the ground beef, half of the sautéed onions, minced garlic, breadcrumbs, parsley, oregano, basil, grated cheese, milk, egg, salt, and pepper. Gently mix everything until well combined, being careful not to overwork the meat to keep the meatballs tender.

  Tip: Overmixing can make the meatballs tough, so mix just until combined.
  
• Shape the mixture into golf ball-sized meatballs and place them in the refrigerator while preparing the tomato sauce.
  

Cook the Tomato Sauce

• In a large saucepan over medium heat, add the remaining sautéed onions and minced garlic. Pour in the passata and add the canned whole peeled tomatoes, crushing them with a spoon. Rinse out any remaining passata from the container with a little water and pour it into the saucepan.
  
• Add the thyme and oregano sprigs, then season with salt and pepper.
  
• Let the sauce simmer for about 20 minutes, stirring occasionally.

  Tip: Letting the sauce simmer allows the flavors to meld together.
  

Cook the Meatballs

• Heat a large sauté pan over medium heat. Add the meatballs in small batches to avoid overcrowding. Sear each side for 1 minute until browned. The meatballs do not need to be fully cooked at this stage.
  
• Transfer the seared meatballs to the simmering sauce and submerge them completely. Let the meatballs cook in the sauce for 20-25 minutes, stirring occasionally to prevent sticking.
  
• Once the meatballs are tender and fully cooked, remove the thyme and oregano sprigs and keep the sauce warm over low heat.
  

Cook the Spaghetti

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
  
• Drain the spaghetti and toss it with butter and grated cheese while it’s still warm. Use a splash of pasta water to help melt the butter and cheese evenly.

  Tip: Turn off the heat and use the residual heat from the pasta and pasta water to melt the butter and cheese instead of cooking it directly.
  

Assemble and Serve

• Add the tomato sauce to the pasta and mix well.
  
• Place the pasta on a serving plate and spoon the meatballs and sauce over the top. Sprinkle with extra cheese, chopped parsley, and a pinch of black pepper for garnish.
  
• Serve hot and enjoy!