You can use what ever mince you like I flitter to what is on special or looks good.
500gms of minced meat
2 medium sized eggs (free range are best especially if you can get your hands on fressh eggs)
2 heaped dessert spoons of ricotta
2-3 cloves of garlic finely chopped (depends on the size of the clove or your taste)
a pinch of freshly ground sea salt and black pepper
a handfull of torn parsley
a few leaves of basil roughly chopped or torn
1 slice of brown bread crusts cut of and wizzed up into crumbs
A good handfull of freshly grated parmesan
For tomato sauce
1 medium onion finely chopped
2 cloves of garlic (you can ommit if your not much into garlic)
2 tins of chopped tomatos
3 bay leaves
1 1/2 cups of stock I use beef stock when cooking up lamb or beef and chicken when using chicken, pork or veal
Plus enough spagehetti to feed your tribe or whom ever its for
Throw all the meatball ingredients into a large bowl and dig in with your hand and mix it away till well combined.
Look at the orange of those yolks my chookies are good chookiesOnce all mixed up together form the meatballs into size that suits you, mine is about a 5cm or so size
In a frying pan with high sides and a lid put the chopped onions and garlic with a splash of olive oil and cook till onion is clear.
Remove from pan and set aside.
Add a little more oil heat up pan then add all the meatballs evenly spaced apart. Brown on all sides. Then throw in all the sauce ingredients. Bring to a slow boil. Reduce heat to a low simmer. Then keep on low simmer for about half an hour stirring the sauce occasionaly, only slightly moving the meatballs to minimise the break up. After this put the lid on and continue a further half hour.
Once you have been simmering your sauce for the hour cook up your spaghetti.
Serve the meatballs and sauce on top of the spaghetti and add some freshly grated parmesan.