Heave a sigh of relief- you've got meatballs

What I have noticed of late is the city of Durban is currently going through a period of constant sighdom ( that is most likely not even a word but is fitting nonetheless). Perhaps we are buckling under the weight of miserable weather, doom and gloom in the newspapers or perhaps the recent Sharks rugby performance. I have noticed people loudly sighing in every avenue of my life, be it the gym (perhaps that may be the physical exertion  aspect) or even in the magazine section of my local C.N.A ( anyone near food magazine's really shouldn't be sighing at such an audible level).
I have taken upon myself to be the sigh crusader, ridding our town of melancholy's grip and bringing forth joy with happy meals that are sure to soothe the soul.
This recipe is sure to make you feel nurtured and delighted even with the rain outside. After all life is too short not to enjoy good meatballs.

Isla's Spaghetti and meatballs ( serves 6)

Ingredients:

500g beef mince
1 pack of beef sausages
2 slices of white bread
1/4 cup milk
1/2 cup grated Parmesan cheese
1 tbsp oregano
1 tablespoon chopped basil
salt and pepper
a good glug of olive oil
4 tins of tomatoes
2 onion, chopped
4 cloves of garlic
handful of basil
pinch of sugar
packet of spaghetti/ fettuccine

Preheat oven to 180

1. For the meatballs. Place bread in milk until soaked. Place beef mince, beef sausage ( casings removed), soaked bread, Parmesan and herbs in a bowl. mixed together and season. Roll into balls. Chill in the fridge for 30 minutes.
2. Start with the sauce; heat oil in a medium saucepan; add onions cooking until transluscent; add garlic and cook for 30 seconds; seasoning as you go; then add the tomatoes and herbs. Simmer for 45 minutes.
3. Pop your meatballs in the oven for 10 minutes to get the cooking process going. Blitz your tomato sauce until smooth and then put your meatballs in the sauce to finish off the cooking.
4. Place a large pot of water onto the boil and cook your pasta according to packet instructions.
5. Drain your pasta and serve with your meatballs and a scattering of Italian parsley.