Dollar spaghetti with lentil meatballs

Cook the rinsed lentils in beef bouillon rather than plain water for 40 minutes, until tender but not falling apart.

Cool the lentils and mash them, adding back a little of the cooking liquid.

Make a panade from about half a cup of Italian-style breadcrumbs and a splash of milk.

Add the egg, a quarter cup of shaker Parmesan, salt, pepper, oregano and parsley to a thick but not too thick paste.

Fold the panade into the lentils and roll into balls.

Pan fry the balls until browned on most sides.

Drop the browned balls into the jarred sauce and simmer.

Season the sauce with sugar, oregano, garlic powder and onion powder.

Boil the spaghetti, reserve a cup of the starchy water and drain it a minute shy of done.

Return the pasta to the burner with about a cup of sauce and a quarter cup of pasta water and cook another minute.

Plate with two balls per serving and a shake of bottled Parmesan.