While your 250g of spaghetti boils, mix 500g of your favorite meat, minced (I used lamb, beef is the traditional choice) in a bowl with half a chopped onion, a spoon of chopped garlic, 3 tablespoons of chopech coriander leaves, a fistful of grated Parmesan, a little smoked paprika, salt and pepper, a spoon of oregano, an egg and half a cup of breadcrumbs. Make little meatballs (24 ish) and roll in flour. Shallow pan-fry these meatballs in a little olive oil for 2-5 minutes until browned; set aside.
In a saucepan, add a little olive oil and add half a chopped onion and a spoon of chopped garlic. Once the onion softens, add a chopped tomato, about 300g of passata or tomato paste, salt, pepper, 3 spoons of grated Parmesan cheese, some fresh basil leaves, and 2 spoons of oregano, and let thicken. Add the meatballs once reduced, simmer for 3-5 minutes, and dump your spaghetti in!