Serves 4 Preparation and cooking Time 35 minutes

Ingredients:

• 500 grams ground pork or beef
• 3/4 cup breadcrumbs
• 1/2 small red onion, chopped finely
• 2 tablespoons coarsely chopped fresh flat-leaf parsely
• 1 cloves garlic, crushed
• 2 tablespoon milk
• 2 tablespoon olive oil
• 2 (400-gram) can crushed tomatoes
• 1 teaspoon sugar
• 400 grams sphaghetti
• 3/4 cup finely grated Romano cheese
• 4 bread rolls, to serve

1. Combine ground meat, breadcrumbs, onion, parsley, garlic, milk, and half the tomato paste in a large bowl and mix. Roll level tablespoonfuls of mixture into balls.
2. Heat oil in a large nonstick frying pan over high heat. Cook meatballs in batches until browned all over. Set aside.
3. Add undrained, crushed tomatoes and remaining tomato paste to the same frying pan; bring to a boil over high heat. Simmer for 10 minutes or until thickened slightly. Stir in the sugar.
4. Add the meatballs to the sauce, reduce heat to low and simmer, uncovered and stirring occasionally, for 5 minutes or until meatballs are cooked through.
5. Meanwhile, cook spaghetti in a large saucepan of salted boiling water until al dente; drain.
6. Divide spaghetti among serving bowls, spoon over meatballs and sauce, and sprinkle with cheese. Serve accompanied by bread rolls and salad, if desired.