Macaroni and Cheese By haseen36

4 tablespoons (2 fl oz/60 ml) olive oil 8 green
(spring) onions, including the tender green tops,
2 cloves fresh garlic (lehsun), finely chopped
teaspoon dried basil, crumbled 1/2 teaspoon
dried thyme, crumbled 3 oz (90 g) Parmesan
cheese, in one piece 2 lb (1 kg) finely ground
(minced) lean beef 1/2 teaspoon salt, plus salt to
taste 1/4 teaspoon freshly ground pepper, plus
pepper to taste 1 egg, beaten 1/2 cup (2 oz/60 g)
fine dried bread crumbs 2 tablespoons finely
chopped fresh parsley 1 1/4 lb (625 g) dried
spaghetti 6 cups (48 fl oz/1.5 l) tomato sauce

1. in a small nonstick frying pan over medium-low
2. heat, warm 2 tablespoons of the olive oil. add the
3. green onions and sauti until almost translucent,
4. 3-4 minutes. add the garlic and sauti for 1
5. minute. stir in 1/2 teaspoon of the basil and the
6. thyme and cook for 1 minute longer. set aside to
7. cool. grate enough of the parmesan to measure
8. 1/4 cup (1 oz/30 g); set aside. using a vegetable
9. peeler, shave the remaining parmesan into thin
10. slices; set aside to use as a garnish. in a large
11. bowl, combine the beef and the cooked
12. onion-herb mixture. using your hands, work
13. theseasoning into the meat. then add the
14. 1/2teaspoon salt, the 1/4 teaspoon pepper,
15. egg,bread crumbs, reserved grated parmesan
16. andparsley. work together until evenly
17. blended.cover and refrigerate for 30-40 minutes
18. to makethe mixture easier to handle. form the
19. chilled meat mixture into 1 1/2-inch(4-cm) balls.
20. in a large nonstick frying pan over medium heat,
21. warm the remaining 2 tablespoons oil. working in
22. batches if necessary, add the meatballs in a
23. single layer; do not allow to touch.sauti, turning
24. to brown evenly on all sides, about 15
25. minutes.cover the pan, reduce the heat to low
26. and continue to cook until the meatballs are
27. cookedthrough, about 8 minutes longer. using a
28. slottedspoon, transfer to paper towels to drain.
29. bring a large pot three-fourths full of water to a
30. boil. salt the water lightly and add the spaghetti.
31. stir immediately to separate the spaghetti
32. strands and return to a boil. boil until just tender
33. to the bite, 8-10 minutes, or according to
34. package directions.while the spaghetti is
35. cooking, in a large, heavypot or saucepan over
36. medium heat, combine thetomato sauce with the
37. remaining 1/2 teaspoon basil. bring to a simmer,
38. add the meatballs,cover and simmer until the
39. meatballs have taken flavor of the sauce, 5-7
40. minutes. drain the spaghetti and transfer to a
41. large, warmed platter or individual pasta bowls.
42. ladle the meatballs and sauce over the noodles
43. and sprinkle with the reserved shaved
44. parmesan.serve immediately.