Tangy Meatball Spaghetti Pasta

There is no dish that comes close to pasta: it is filling and delicious, with just the right blend of flavours that will tickle your taste buds.This easy to prepare pasta dish is not only great comfort food but it is also filled with the much-needed veggies and herbs. If possible, you can prepare double portions of this dish, and keep the leftovers in the fridge and dig in throughout the week for dinner or lunch.

INGREDIENTS:

* 500g beef mince

* One teaspoon of ground cumin * One clove of chopped garlic

* One tablespoon of chopped parsley * Two slices of brown bread

* 20ml water

* 40ml of olive oil

* One finely chopped onion

* 400g of canned tomatoes

* One tablespoon of tomato paste * 20g of brown sugar

* One finely chopped chili

* One handful of chopped oregano

(optional)

* One handful of chopped thyme

(optional)

* Half a cup of water

* 250g of spaghetti

* 750ml of water

* 150ml of cream (you can use fresh cream but for a tangy flavoursome taste, use sour cream)

* 100g of cheese (of your choice, but

Parmesan is recommended)

* Salt and pepper to season

DIRECTIONS:

1. Preheat the oven to 180C

2. In a bowl, mix 400g mince with cumin, garlic and parsley, and season with salt and pepper.

3. Place the bread in a shallow bowl. Pour water over the bread slices, allowing the bread to soak up the water.

4. Squeeze the water out of the bread using your hands. Mix the bread into the mince mixture.

5. Form the mince mixture into small balls, and place these in an oiled pan.

6. Bake the meatballs in an oven for 10 minutes and set aside.

7. Heat the oil in a pan. Cook the onion for 8 minutes until soft.Add 100g of mince, and brown for 5 minutes.

8. Add the canned tomatoes, tomato paste, sugar and chilli, and cook for 15 minutes on medium heat.

9. Add the herbs and water to create a thin sauce.

10. Add the meatballs to the sauce.Taste the sauce, and season with salt and pepper as needed. 11.Cook the meatballs covered for

10minutes until the sauce is thick.

12. Bring 750ml water and one teaspoon of oil to a boil in a separate pot.

13. Add the spaghetti and a pinch of salt, and cook for 15-20 minutes until the pasta is al dente.

14. Drain pasta and add it to the meatball sauce.

15. Add the cream to the dish and stir through. Cook for a further 5 minutes.

16. Serve topped with grated Parmesan cheese.