Spaghetti and Meatballs

This was my first time making spaghetti and meatballs, because I was never a huge fan, but now I'm thinking that maybe I just never had a tasty enough version.

Here is what you'll need:
-pasta, I used a whole multi-grain pasta
-a can of tomato paste
-a can of plum tomatoes or fresh plum tomatoes, but fresh take longer to simmer down to sauce.  I found a can of Italian sodium free plum tomatoes at the market
-ground beef, or ground beef and pork
-rosemary, thyme, oregano, basil, I used fresh, if you're using dry, use less then fresh
-olive oil
-bay leaf
-fresh garlic
-a bit of onion (optional)
-s&p
-eggs
-red wine
-parmigiano reggiano
-bread crumbs or stale bread
-milk, I used (whipping) cream and a bit of water
NOTE: if you're using bread, then soak it in the milk, then add to meat.  Milk breaks down the meat.

Directions:
-Have a baking sheet ready, use parchment paper or a non-stick sheet.  Set oven to 350 F.
-Mix the meat, s&p, herbs, eggs, bread/ crumbs in a bowl with your hand.
-Mold small balls, about 1.5", by rolling between your hands, and place on baking sheet
-Bake for 45 minutes
You can fry your meat balls, but I find that too messy, and by baking, even if you're using lean meat, even more fat comes out on to the sheet.

For the sauce:
-Add some oil to a pot, add garlic, onion if using, simmer for a minute, add bay leaf, a sprig of rosemary, thyme, oregano, pepper, dry or fresh basil, but save some fresh for later.
-Add tomato paste, wine, and chopped plum tomatoes.  Stir, cover, and let simmer.
-When meatballs are done, add to pot with sauce.
-Boil spaghetti.
-Add fresh chopped basil to pot, and salt and pepper to taste.
-I used bowls, cause I had unexpected guests, and some of us ended up sitting on the sofa.
-Drain pasta, I like mine al dente, firm, but not too hard, because they will continue to absorb moisture from the sauce and keep softening.  Best way is to try your pasta after a few minutes, if it's soft on the outside with a firm centre, it's good, usually about 7-8 minutes, but this depends on the pasta.
-put some pasta on a plate, or in a bowl, ladle in sauce with meatballs, sprinkle with freshly cut basil and shaved parmigiano reggiano.
-Pour yourself a glass of red, sit back, and enjoy ;)

Of course I forgot to take photos of the final product, but here is one of the sauce simmering with the meatballs:

The whole multi-grain spaghetti: