Meatballs with Pasta.

I call it comfort food. And I make it when I want classic food. This recipe will appeal, even to the picky. Not very fast, but definitely worth a look.

For meatballs:

1. Farce 500g (17.60 oz) (I use pork)

2. 2 eggs

3. 100g (3.50 oz) cheese

4. 1 onion, chopped

5. 1/2 tablespoon oatmeal

6. Parsley, sliced

7. 2 tablespoons dried basil, oregano

8. 1 tablespoon sweet pepper powder

9. Salt and pepper

10. 3 tablespoons vegetable oil

For Sauce:

1. 1 onion

2. 3 cloves garlic

3. 2 tablespoons dried oregano, basil and tarragon

4. 3 tablespoons dill, sliced

5. 400g (14.10oz) tin tomatoes

6. Salt and pepper

7. 1 tablespoon vegetable oil

Instructions:

Heat a pan and add the oil and onion. Fry until translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs and tomatoes. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs. Grate the onion. Put the eggs in the minced meat, add the onion, cheese, parsley, oatmeal, spices and mix well. Form table tennis-sized meatballs with wet hands. Take another pan and fry the meatballs in a preheated pan on all sides until browned. Place the fried meatballs on a paper towel to absorb the excess fat. Transfer to the saucepan containing the sauce. Continue to simmer the sauce while you cook spaghetti. Put the cooked pasta in a pan with sauce and meatballs. Mix well and serve hot. Bon appetite!