Spaghetti With Meatballs And Tomato Sauce

Directions

1. First make the sauce.
2. Remove crust from the bread and tear into small pcs.
3. Soak in the lowfat milk for 10 min then add in the chopped beef half the parsley and half the garlic salt and pepper.
4. Mix well kneading with your hands to break up the bread.
5. Add in just sufficient eggto bind.
6. Roll heaped teaspoonfuls of the mix into small balls.
7. Heat the oil over a medium heat in a frying pan large sufficient to take the meatballs in a single layer.
8. Fry the meatballs briskly till browned all over.
9. Add in all the remaining ingredients including the rest of the parsley and garlic.
10. Stir gently to mix without breaking up the meatballs.
11. Heat till simmering then reduce heat to low and cover.
12. Simmer for 30 min.
13. Adjust seasoning adding a hint more sugar if the sauce seems on the sharp side. Reheat when needed adding a splash of water if the sauce is too thick.
14. Bring a large pan of salted water to the boil and add in the spaghetti.
15. Boil till al dente then drain.
16. Return to the pan and toss with a tablespoonful of extra virgin olive oil.
17. Divide between four large bowls or possibly plates and top with meatballs in their sauce.
18. Serves 4 generously