We prepare the sauce. In a pot, we heat up the olive oil and sauté the onion for 2-3 minutes until it softens.
We add the tomatoes, the vinegar, a little oregano, salt, freshly ground pepper and sugar, and mix. We lower the heat and leave the sauce to simmer for about 15 minutes until it thickens.
In the meantime, we prepare the meatballs. We soak the bread in a little water and squeeze it firmly.
We put it in a bowl and add the minced meat, the onion, the spearmint, the parley, the tomato, the olive oil, the egg, salt, freshly ground pepper and oregano, and knead for a few minutes.
We shape the mixture into small meatballs and flour them lightly. We fry them in olive oil and transfer them on absorbing paper.
We add them in the saucepan with the sauce, let them cook for 3-4 minutes and remove them from the heat.
We prepare the pasta. We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt and MISKO Spaghetti No7. We stir with a cooking fork and let the pasta boil for as long as indicated on the package.
We strain the Spaghetti and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside until it is time to serve.
We serve the Spaghetti accompanied by the meatballs and the sauce, and sprinkle with grated Graviera cheese.