Directions

• Step 1 For Pasta: Heat enough water along with salt in a large vessel till it boils. Add the spaghetti to boiling water and cook till it is ‘al dente’ (80% cooked). Drain the pasta and reserve 1 cup of drained pasta water. Pour some oil over the pasta and set aside.
• Step 2 For meatballs: In a grinder or chopper add mince, chopped onion, garlic, bread slice, egg, black pepper powder, and salt. Grind everything using the pulse button till it combines well and you get a smooth dough-like mixture (do not add any water while grinding). Take a tablespoon of mince mixture and roll into a small bite size ball. Repeat this with rest of the mince mixture and make meatballs. Cover and keep the rolled meatballs in the refrigerator.
• Step 3 For sauce: Heat olive oil in a large nonstick saucepan and add chopped garlic. Fry for few seconds and then fry chopped onion till translucent followed by chopped tomatoes, 2 teaspoons red chili powder, 1 teaspoon red chili flakes, 1 tablespoon tomato sauce, 1 tablespoon soy sauce and a pinch of salt. Cook for 5 minutes on slow flame. Then slowly add meatballs one at a time and again cook on slow flame for 5 to 7 minutes.
• Step 4 In a separate pan add few drops of oil and stir fry chopped mushrooms and capsicum till golden and crispy. Remove from heat.
• Step 5 Add the fried veggies to the meatball sauce and continue cooking. Now add 1 cup pasta water or chicken stock, dried basil (optional) and 1/2 cup milk. Stir and keep cooking till meatballs are fully cooked.
• Step 6 Just before serving, heat up the meatball sauce and add cooked spaghetti and 1/2 cream. Add more water or stock if the sauce looks too dry. Taste and adjust the seasoning. Finally, remove the spaghetti in a serving dish, garnish with grated parmesan cheese and chopped parsley and serve hot.