Whole wheat pasta with meatballs and homemade tomato sauce

Fill the saucepan with water, salt it and bring to a boil over high heat. Keep it ready for the pasta.

Peel the onion and slice it thin, then crush and chop the garlic clove. Put half of the chopped onion in the mixing bowl and keep the rest for the sauce.

In the mixing bowl, add the ground beef, oregano, a pinch of salt and some pepper, then mix by hand. Shape 8 meatballs about the size of a big walnut.

Heat the olive oil in the skillet over medium-high heat. Cook the meatballs 8 min, turning them, until they're golden on all sides, then move them to a plate.

Drop the whole wheat pasta into the boiling water and let it cook for the time on the package, about 10 to 12 min. Save half a glass of pasta water before draining.

In the same skillet, over medium heat, cook the rest of the onion 3 min, stirring. Add the garlic and tomato paste, then stir 1 min.

Pour in the peeled tomatoes, crush them with the spoon, salt and pepper. Let it simmer 5 min over medium heat.

Put the meatballs back in the sauce and let them simmer 5 min over low heat, covered if you can. Cut a meatball in half: there should be no pink left, the meat should be cooked all the way through.

Drain the pasta and toss it with the sauce, with a little pasta water if it's too thick. Serve right away on two plates.