Instructions: First make the sauce.

Remove crust from the bread and tear into small pieces.

Soak in the milk for 10 minutes then add the minced beef half the parsley and half the garlic salt and pepper.

Mix well kneading with your hands to break up the bread.

Add just enough eggto bind.

Roll heaped teaspoonfuls of the mixture into small balls.

Heat the oil over a medium heat in a frying pan large enough to take the meatballs in a single layer.

Fry the meatballs briskly until browned all over.

Add all the remaining ingredients including the rest of the parsley and garlic.

Stir gently to mix without breaking up the meatballs.

Heat until simmering then reduce heat to low and cover.

Simmer for 30 minutes.

Adjust seasoning adding a hint more sugar if the sauce seems on the sharp side. Reheat when needed adding a splash of water if the sauce is too thick.

Bring a large pan of salted water to the boil and add the spaghetti.

Boil until al dente then drain.

Return to the pan and toss with a tablespoonful of olive oil.

Divide between four large bowls or plates and top with meatballs in their sauce.

Serves 4 generously

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