Spaghetti with Meat Balls

Ingredients:
(a) Spaghetti
300 g spaghetti
1 litre (5 cups) water
5 g (1 tsp) vegetable oil

(b) Meat Ball
100 g lean beef, minced
100 g (6 slices) wholemeal breadcrumbs
1 egg
1 big onion, diced
3 pips garlic, chopped
1 tsp parsley
1 tsp ground pepper
salt to taste

(c) Spaghetti Sauce
750 g (5) ripe tomatoes, diced
2 big onions, diced
5 pips garlic, chopped
150 g (1/2 cup) tomato sauce
2 tbsps brown sugar
1 tsp oregano
1 tsp salt
2 tbsps vegetable oil
150 g cheese, diced
450 ml (2 1/2 cups) water
2 tsps ground black pepper

(a) spaghetti
1. Bring water to boil, add spaghetti and allow to cook for 20 minutes.
2. Drain and place under running water for a few seconds.
3. Mix with a little oil to prevent spaghetti from sticking.

(b) meat balls
1. Mix all ingredients. Shape into small balls.
2. Bake in oven at 170 degrees Celcius for 30 minutes or until cooked.

Note: Breadcrumbs can be made from bread pieces which are then toasted until crisp.

(c) spaghetti sauce
1. Saute onion and garlic. Stir for a few minutes.
2. Add tomatoes, tomarto sauce, brown sugar, salt, black pepper, oregano and water.
3. Bring to boil. When cooked, lower the hear. Add cheese and mix well.
4. Add meat balls to sauce.

Variation: Horsegram (legumes) and dhall can be used to prepare the meatballs instead.

Serves 5