ITALIAN MEATBALLS WITH SPAGHETTI
1 pound ground meat 3 eggs 1 slice white bread toasted 3 pods garlic handful parsley cut fine handful green sweet pepper cut fine handful grated Parmesan cheese salt and pepper to taste
Soak bread in milk and squeeze rather dry. Crush the garlic in a big crock and put all ingredients together working them with the hands. While hands are moist make into ball the size of a golf ball and fry in olive oil until the balls are golden brown. Remove to a large pot.
Cut fine, 1 onion, 1 carrot and handful of parsley. Fry all this in the olive oil left in the skillet to a golden brown. Add 1 small can of tomato paste and 4 cans of water measured in the same can. Add No. 2 can of tomatoes, salt and pepper to taste. Pour this over the meat balls and simmer very slowly for about an hour and a half.
Cook 1 pound of Italian spaghetti in boiling salted water. When done, drain. Put meatballs on a platter and top with spaghetti. While very hot sprinkle with Italian grated cheese. (Parmesan cheese in the sifted top is also good.) Some like to add, at the last 10 minutes before serving the balls, a little crushed sweet basil and 2 whole cloves.