Spaghetti and Meat Balls

Ingredients

• Spaghetti 200 g
• Salt 1 tsp
• Oil 1 tbsp
• Meat Balls
• Minced Mutton (Keema) 250 g
• Garlic paste ½ tsp
• Ginger paste ½ tsp
• Salt to taste or 1 tsp
• Black pepper ( Kali Mirch ), freshly powdered ¼  tsp
• Tomato Sauce
• Olive Oil 2 tbsp /30 g
• Onion, grated ½ cup /125 g
• Garlic paste ½ tsp
• Tomato, grated 2 cups /500g
• Tomato puree 1 cup / 250 g
• Salt, to taste or 1 tsp
• Sugar 1 tsp /5 g
• Chilli powder 1 tsp
• Dried oregano 1 tsp
• Basil leaves 2 tbsp or 1 tsp dried
• Greens for garnish

Preparation

• Bring 4 cups water to a boil, add salt and oil and add the spaghetti. Keeping heat on high cook till spaghetti is ‘bite-like’.

• Mix the meatballs’ ingredients together, shape into walnut sized balls and refrigerate, covered, for an hour or so.

• Make the sauce: Heat the olive oil, add the onion and garlic paste and sauté till pinkish in color. Add the tomato and the tomato puree and sauté over high heat till fat separates. Add 1cup water, salt, sugar, chilly powder, oregano and basil and bring to a boil.

• When it comes to a boil, add the meatballs and let them cook in the sauce.

• When the meatballs are cooked through (if you cut through one, it should be opaque), arrange the spaghetti in the serving dish and spoon meatball mixture over it, leaving a border of spaghetti all around.

• Garnish with greens and serve.