Watch and listen to this recipe from Rachael Ray.
View the full recipe here.

1. Prep
Preheat the oven to 425 F. Grease a cookie sheet with olive oil. Fill pasta pot with water and place on high heat.

2. Mix
Mix ground sirloin, Worcestershire sauce, egg, breadcrumbs, parmesan, garlic, salt, and pepper with your hands until well combined.

3. Bake
Roll into medium-sized meatballs and place on greased cookie sheet. Bake 10-12 minutes or until no longer pink (less time for smaller meatballs, more for larger).

4. Boil
Place pasta in boiling water and continue to cook until al dente (see package for cooking time).

5. Simmer
While pasta is boiling, place skillet over medium heat. When the pan is hot, add oil, crushed pepper, garlic, and onion. Once the onions have softened, add beef stock, tomatoes, and herbs, and simmer for 10 minutes.

6. Toss
Drain pasta and mix with a few ladles of sauce and some grated cheese; place in bowls. Toss meatballs with remaining sauce and then place over the pasta, topping with more grated cheese if desired.