Spaghetti and meatballs in tomato sauce

Taken from Taste.com.au
Ingredients (serves 4)
Portion of pork & veal meatballs (see related recipe)
1 1/2 tbs olive oil
1 brown onion, halved, finely chopped
1 garlic clove, crushed
1 x 410g can crushed tomatoes
185ml (3/4 cup) vegetable stock
2 tbs tomato paste
400g dried spaghetti
1/4 cup finely chopped fresh continental parsley
2 tbs finely shredded fresh basil
Salt & freshly ground black pepper

Method
Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Add the tomato, stock and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium-low. Add the meatballs, in a single layer, and simmer gently, stirring occasionally, for 5-6 minutes or until sauce thickens and the meatballs are heated through.
Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Return to the pan.
Add the parsley and basil to the tomato sauce, and stir until well combined. Taste and season with salt and pepper. Add to the pasta and gently toss until well combined.
Divide the spaghetti and meatballs among serving bowls. Serve immediately.