Ingredients:
1/2 bag spaghetti
1kg minced meat
3 cups tomato paste/puree
1 large chopped onion
1 tbsp minced garlic
1 egg
2 cups flour
2 tbsp chopped mint & scent leaves
1 tsp basil
1 tbsp allspice
1 tsp black pepper
3 stock cubes
Salt to taste
1 cup breadcrumbs
1/2 bottle oil
1 tsp Asmie's Kitchen Ground Pepper
 
  Method
Cook the spaghetti till aldente. Strain but don't rinse. Add some oil and toss; to prevent it from sticking. Set aside.
 
  Put the minced meat in a bowl. Add the egg, salt, some ground black pepper, breadcrumbs. Mix and mould into balls. Dip in flour one at a time and arrange in a tray.
  Heat 1/4 cup oil in a pan and fry the meat balls till golden brown. Pack and set aside.

  Heat the remaining oil used in frying the meat balls, if it's not enough add some more but not much, just a little. Add the chopped onions and minced garlic. Fry till the onions are almost transluscent.
 
  Add some water to the tomato puree/paste and stir. Pour the tomato puree inside the pot and stir. Add chopped mint and scent leaves, seasonings and spices. Stir. When boiled, add the meat balls, stir gently. Taste for salt and stock cube. If there is any need to add more, add but not much. Add the spaghetti and stir gently. You can use two cooking spoons to stir. Allow to cook for some minutes on low heat.
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