Take 7g salt, 5g cinnamon, 4g black pepper and mix. Spread on the minced meat and knead the spices into it.

Shape the minced meat into balls and let sit for a while.

Chop and mince the onions and capsicum. Remove the seed core from the tomatoes before dicing them.

Take the mince balls and in a pan add just a little water about 1/4 a cup. Put the balls in the pan and bring to simmer until the outside turns brown in colour. Flip over to the raw side and do the same, before removing.

Take your diced veggies (onions, tomatoes and capsicum) and fry them using butter or margarine for three to four minutes.

Add the remaining salt, black pepper, bayleaves, oregano, cinnamon and mint and let it cook for a minute.

Remove the sauce (this is my version of marinara sauce) and using an immersion blender blend until it is smooth. Alternatively an ordinary blender can also do.

Return the now smooth sauce (marinara) to the heat and let it simmer stirring constantly.

Boil water in another pan and add your spaghetti. Let it boil for 4-6 mins if you like it "al dente". If you like it completely soft but not overcooked add 2-3 more minutes.

After the spaghetti has been cooked to your desired taste. Run it through cold water and add a little salt and margarine in a pan and toss the spaghetti in it. Let it cook for two minutes.

Serve the meatballs and pasta and enjoy.