Spaghetti with Meat Balls from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 pound spaghetti
• salt
• ½ pound finely chopped pork
• 2 slices bread, soaked in milk and shredded
• butter
• freshly grated parmesan
• ¾ pound finely chopped beef
• 2 tablespoons finely chopped parsley
• 1 clove garlic, finely chopped
• 1 large can Italian peeled tomatoes
• 6 tablespoons Italian tomato concentrate
• 1 small can mushrooms, sliced
• 4 tablespoons olive oil
• 1 Spanish onion, finely chopped
• 2-4 tablespoons olive oil
• freshly ground black pepper
• 1 egg, lightly beaten
• flour
• 1 bay leaf
• 1 small strip lemon peel
• 1 beef stock cube
• 1 tablespoon worcestershire sauce