Instructions: Cook the diced onions and mushrooms in the oil for 10 minutes. Add the tomatoes, tomato paste and oregano. Cover and cook over low heat 1 hour. Correct seasoning.

Cook the chopped onions, celery and carrots in half the butter for 15 minutes. Cool. Add the eggs, 1 cup matzo meal, the peas, salt and pepper. Roll into small balls and dip in remaining matzo meal. Fry in the remaining butter until browned. Place on the spaghetti and pour the sauce over all. Serve with the grated Swiss cheese.

Serves 6.

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