Grate tomatoes on the medium holes of the grater in a large bowl. Peel will push up by itself. Try to get as much pulp as possible. Discard peel.

Chop onion in medium sized cubes

Pour olive oil in pan and immediately add onions. Wait until they are soft but not brown.

Add tomatoe puree and all the spices. Mix and cover and let simmer on low fire.

Chop small onion and parsley very finely. Add to ground meat.

Mix all meatball ingredients together except for water and oil

Pour some cold water in a bowl. Dip your hands and shape meatballs as small or as big as you like (water helps meat not stick to your hands)

In a shallow pan add a little bit of vegetable oil and then add the meatballs

Cover and let cook on low fire. Turn around from time to time so as they cook evenly from all sides

Pour water in a large pot

Wait until water boils and add salt to your liking (do not over salt it is unnecessary)

Add pasta to boiling water but do not overcrowd so as they don't stick together. Cook until aldente or to your liking

When meatballs are done add to the tomato sauce and let simmer. The longer you cook the sauce the thicker it gets so cook it to the consistency that you like.

Remove pasta from water and drain. Add tomato sauce and meatballs. Chop some fresh basil and sprinkle on top. Add parmesan shavings

Leftover pasta sauce (without the meatballs) can be kept in an airtight mason jar in the fridge and it keeps for up to a week so you can make some ahead of time and reheat