Spaghetti With Greek Meatballs And Tomato Feta Sauce

For the meat 1 slice of homemade-type white bread, -- torn into pieces

1/4 cup milk

1 pound ground lamb

1 teaspoon minced garlic

1/3 cup minced fresh mint leaves

3 tablespoons minced scallion

1/8 teaspoon cinnamon

1/2 teaspoon salt, -- or to taste

1/2 teaspoon freshly ground pepper, -- or to taste

For the sauce: 1 cup finely chopped onion

3 tablespoons olive oil

2 28-ounce cans Italian plum tomatoes, drained in a colander

1/2 cup dry white wine

2 tablespoons finely grated carrot

1/2 teaspoon minced garlic

1 tablespoon minced fresh mint leaves

6 ounces Feta, cut into 1/4-inch dice -- (about 1 cup)

1 pound dried spaghetti

Make the meatballs:

In a bowl let the bread soak in the milk for 3 minutes. Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well. Roll the mixture into 1-inch balls, in a large kettle brown the meatballs over moderate heat for 5 minutes, or until they are just firm to the touch, and transfer them with a slotted spoon to a plate.

Make the sauce:

In the kettle cook the onion in the oil over moderately low heat, stirring occasionally and scraping up the brown bits, until it is softened. Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes. Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes. Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally.

In a kettle of boiling salted water cook the spaghetti for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the spaghetti to a heated platter and spoon the sauce over it.