Heat a deep pan over medium-high heat.
Add about a tablespoon of olive oil.
When oil gets hot, add garlic, onion and saute/cook until soft and fragrant.
Add tomato paste and water, mix well.
Add oregano, basil, bay leaf and season with salt and pepper.
Cover pan and let sauce simmer until thickened or when oil starts to surface.
Add grated cheese and simmer some more before adding cooked meatballs.
Heat another pan or skillet over medium-high heat.
Add about 2 tablespoons olive oil and fry meatballs, turning and keeping an eye on it until all sides are browned.
Add cooked meatballs to the simmering spaghetti sauce.
Cook for 5-10 minutes more.
Meanwhile, put water in a large saucepan, bring to a boil and add salt.
Add spaghetti noodles and cook al dente (get a piece of spaghetti, bite it, it should have a tiny white dot in the middle remaining), it takes about 9 minutes more or less depending on the brand you’re using.
Spoon meatballs out from the sauce and set aside.
Add cooked spaghetti to the sauce and mix well to evenly coat the pasta with the sauce.
Add pasta water if it’s too dry.
Plate spaghetti, top with meatballs and sprinkle with grated Parmesan.
Serve with crusty garlic bread.