In a large pot, heat some oil and sauté the onion.

Add the can of Bolognese sauce and the two cartons of tomato sauce. Pour in the three cups of water and let it season. (Reduce the heat once it starts boiling, after about 5 minutes).

In another pot, cook the pasta in water.

In a bowl, combine the ground meat, spices to taste, and the egg. If the mixture is too watery, add a handful of breadcrumbs. Mix everything well to blend the flavors.

In a pan, heat the three tablespoons of oil and start forming small meatballs from the mixture. Turn them when they are golden brown. Transfer each one to the pot with the sauce.

Once all the meatballs are done, drain the spaghetti and add it to the pot with the sauce. Taste for salt, and if needed, add chicken bouillon powder or salt to taste. Be careful not to make it too salty because you'll sprinkle Parmesan cheese when serving. Done!