Directions

1. Boil 2 quarts water in a large pot and salt generously.

2. Add pasta to rapidly boiling water and cook 4-5 minutes - approximately half the recommended cooking time. This pasta will be extremely al dente.

3. In a shallow casserole dish, add 1 TBS olive and heat; add chopped onion and sauté for 5 minutes until translucent.

4. Add tomato puree to casserole dish, along with one cup of water, cook with onions and olive oil for 3-4 minutes; season with 1 teaspoon of salt.

5. Remove pasta from cooking water with tongs drop directly into tomato sauce; it will finish cooking with the pasta.

6. Add 2 packages Belcampo meatballs to sauce and pasta mixture. 

7. Cook the tomato sauce and pasta for 5 minutes on medium heat, stirring occassinally.

8. Cut mozzarella ball into chucks, simmer in pasta and sauce for an additional 2 minutes, covered (without stirring) to melt all of the cheese.

9. Serve warm, salt & pepper to taste.