Spaghetti with meat balls

Press, Volume CXII, Issue 32959, 4 July 1972, Page 5

Spaghetti with meat balls

To make spaghetti and meat balls for six you need:— Boz spaghetti lllb minced steak 2 onions 1 cup fresh breadcrumbs 1 tablespoon chopped parsley 1 tin tomatoes 1 clove garlic 1 egg Bayleaf Salt and pepper Nutmeg 1 teaspoon brown sugar Method: Finely chop or grate one onion and mix with the steak together with breadcrumbs, parsley and salt and pepper. Add beaten egg and form into

small balls about the size of a walnut, using a little flour. Brown these in hot oil or fat and put on one side. Heat the tomatoes with the other onion which has been grated or finely chopped, the bayleaf, nutmeg, sugar and crushed garlic and salt and pepper to taste. Cook for 15 minutes then put through sieve and return to saucepan and reheat to boiling. Add meat balls and simmer very gently for 15 minutes. Cook spaghetti in boiling salted water, drain. Form spaghetti into ring on serving platter, remove meat balls with slotted spoon and place them in centre of ring and cover with the sauce which should be of a fairly thick consistency.