Spaghetti with meatballs and tomato sauce

Execution for the meatballs

1. We ask our butcher to pass us the minced meat two times from the machine.
2.  Grate the onions in the multi, the tomatoes in grater.
3.  In a large bowl put the minced meat, onions, tomatoes, egg, grated garlic, vinegar,
   olive oil.
4. Finely chop the mint and the parsley and the add to the bowl.
5. Put the stale bread in the multi and add it and this in the bowl and season with salt and pepper.
6.  Knead our ingredients well and put in the fridge for 1 about an hour. This helps because the minced meat will bind nicely and will pull all the perfumes.
7. Shape the meatballs, pass them through flour and fry in olive oil or sunflower oil over medium heat until they get a nice color, 2-3 minutes.
8. Put on paper to drain

For the tomato sauce

1. In a large saucepan put the olive oil in medium to over high heat and sauté the chopped onion and garlic.
2. Add the pulp, stir and simmer with the wine.
3. Add the tomato con case and the rest of the ingredients (except the basil) and simmer for 10 minutes.
4. The ideal is to pass the sauce through a sieve, so that it does not have pieces.
   Add the chopped basil.
5. Put the meatballs in the tomato sauce and cook moderately over high heat for about 5 minutes.

For pasta

1. Boil our pasta in plenty of salted water.
2. The boiling of our pasta is determined by each company.
3. In the package writes how many minutes they want to boil.
4. Boil them for 2 minutes less from what the packaging tells us to become al tente.
5. Strain, put the butter or olive oil in the pot and we mix our pasta.

For setting up

1. If we want, we put the spaghetti in the sauce or otherwise in each
   Dish the pasta, top the meatballs with the tomato sauce
   and if you want grated cheese.