Whole wheat pasta with beef meatballs and homemade tomato sauce

Peel the onion and garlic, then thinly slice the onion and chop the garlic.

In the mixing bowl, mix the ground beef with a pinch of salt and pepper. Shape 10 to 12 small walnut-sized meatballs.

Fill the saucepan with water, salt it and bring it to a boil over high heat while you make the sauce.

Heat 1 tbsp of olive oil in the sauté pan over medium-high heat. Brown the meatballs 4 min, turning them, then move them to a plate.

Turn the heat down to medium, add the remaining 0.5 tbsp of oil and the onion, and cook 3 min. Add the garlic and tomato paste, then stir 1 min.

Pour in the peeled tomatoes, crush them with the spoon, add the oregano, salt and pepper. Let it simmer 3 min over medium heat.

Drop the whole wheat pasta into the boiling water and cook for the time on the package, about 10 min. Drain it, saving a small glass of pasta water.

Put the meatballs back in the sauce, cover and let them simmer 8 min over low heat, turning them halfway through. Cut one in half: there should be no pink left inside.

Add the drained pasta to the sauté pan and toss 1 min, with a little pasta water if the sauce is too thick. Serve right away.