Meatballs and Spaghetti With Tomato Sauce

12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon olive oil
2 large cloves garlic
½ of 28-ounce can no-salt-added crushed tomatoes, plus 2 tablespoons
1 6-ounce can no-salt-added tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
⅛ to ¼ teaspoon hot red-pepper flakes
½ cup dry red wine
½ cup water, or more as necessary
8 ounces round steak
1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)
½ cup coarse bread crumbs
½ pound spaghetti or spaghettini
Few shakes salt
Freshly ground black pepper

Nutritional Information
- Nutritional analysis per serving (2 servings)
  1102 calories; 20 grams fat; 7 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 169 grams carbohydrates; 19 grams dietary fiber; 40 grams sugars; 61 grams protein; 87 milligrams cholesterol; 3075 milligrams sodium

2 servings

Bring water to boil in covered pot for spaghetti.
Chop whole onion.
Heat nonstick pan large enough to hold all the sauce ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
Meanwhile, mince garlic, and add to pan when onion has softened. Saute 30 seconds. Reduce heat to very low; stir in 1/2 can crushed tomatoes, tomato paste, basil, oregano, hot pepper flakes, wine and water, and cover. Simmer sauce. If it becomes too thick, add more water.
Trim fat from the beef, and grind in food processor; grate the cheese. Mix the beef, cheese, bread crumbs and remaining 2 tablespoons of crushed tomatoes, then shape into meatballs about an inch in diameter.
Cook the spaghetti according to package directions.
Meanwhile, heat a medium nonstick pan until it is hot. Spray with pan spray, and saute the meatballs until they are brown on all sides. Add them to the tomato sauce, cover and simmer 3 to 5 minutes.
Season sauce and meatballs with salt and pepper.
Drain spaghetti, and serve with meatballs and sauce.

45 minutes