from Comfort Foods. 200 Easy Recipes from Hearty Stews Fiery Curries by Kay Scarlett

Serves 4

5 1/2 oz. spaghetti, broken into 3 inch pieces

6 cups beef stock
3 teaspoons tomato paste
14 oz. cans diced tomatoes (We like whole canned tomatoes; the flavor is more intense.)
3 tablespoons basil leaves, torn
shaved Parmesan cheese, to garnish

Meatballs

1 tablespoon oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tb. lean ground beef
3 tablespoons finely chopped Italian parsley
3 tablespoons fresh bread crumbs
2 tablespoons finely grated Parmesan cheese
1 egg, lightly beaten

Cook the spaghetti in a large saucepan of boiling water according to package instructions until al dente. Drain. Put the stock and 2 cups water in a large saucepan and slowly bring to a simmer.

Meanwhile, to make the meatballs, heat the oil in a small frying pan over medium heat and cook the onion for 2-3 minutes or until soft. Add the garlic and cook for 30 seconds. Allow to cool.

Combine the ground beef, parsley, bread crumbs, Parmesan, egg, onion mixture, and salt and pepper. Roll a heaping teaspoon of mixture into a ball, making forty balls.

Stir the tomato paste and tomatoes into the beef stock and simmer for 203 minutes. Drop in the meatballs, return to a simmer, and cook for 10 minutes or until cooked through. Stir in the spaghetti and basil to warm through. Season, garnish with shaved Parmesan, and serve.

Serves 4.