Spaghetti with Tomato Sauce & Koftas
It was a great idea to finish the four leftover koftas from our Jerusalem feast! I didn't have fresh basil leaves, so instead of Marinara sauce, I made tomato-based sauce with a can of diced tomato, fresh tomatoes, onion, carrot, celery, garlic, some dried herbs like oregano and basil and fresh parsley. Then I simmered the koftas in the sauce for about 2 hours. Koftas were a little bit tough and dried, still they gave the sauce a nice flavor. It was a definitely different flavor that comes from usual meatballs made with all beef mixed with Parmesan cheese and bread crumbs.
