Spaghetti with Spicy Meatballs

• • 1 packet (500g) spaghetti pasta
• • 1 vegetable stock cube
• • 1 teaspoon of salt

For the meatballs:

• • 500g minced pork, beef, or mixed
• • 1 small onion, cut into 4
• • 1 clove of garlic
• • 1 large slice of country bread with the crust
• • 1 tbsp vinegar
• • 1 tsp mild mustard
• • 1/2 cup coarsely chopped parsley
• • 1/2 tsp cumin
• • 1/2 tsp yellow curry (optional)
• • 1 egg
• • 1 tsp salt
• • 1 pinch black pepper

For the sauce:

• • 1/3 cup olive oil
• • 1 large clove of garlic, mashed
• • 1/2 cup wine
• • 1,1/2 cup slightly concentrated tomato juice
• • 1 pinch sugar
• • 1/2 tsp salt
• • A little black pepper

1. 1. Preheat the oven to 180°C. Put non-stick greaseproof paper on a baking tray.
2. 2. Prepare the meatballs: Put the minced meat in a bowl. Put the onion, garlic, bread cut into pieces, vinegar, mustard, and parsley in a blender and grind. Add the mixture to the minced meat along with cumin, curry (if using), egg, salt, and black pepper. Mix well until the ingredients are homogeneous. Form small meatballs (about 30 will come out) and place them in the pan. Bake in the preheated oven for 30 minutes.
3. 3. At the same time, boil the pasta: Pour plenty of water into a pot (about 3 liters) and when it boils, add the salt and stock cube. Mix and add the pasta. Boil for about 8 minutes, until they are al dente. Strain them, reserving 1 cup of the broth.
4. 4. At the same time, make the sauce: In a deep pan, pour the olive oil and fry the garlic. Add the wine and when the alcohol evaporates, add the tomato juice, sugar, salt, and black pepper. Lower the heat and cook until the sauce thickens. Then, pour in the reserved stock and add the meatballs. Boil for 1-2 minutes and add the spaghetti. Mix carefully, sprinkle with some parsley, and serve. Put grated cheese next to it so that everyone can add as much as they want.