No one is ever too old for spaghetti and meatballs.
Boil and set aside the spaghetti. Mix Minced meat of your choice with garlic, oregano, sage, salt and pepper, maybe a little lemon zest, breadcrumbs, a splash of milk, a little cheese (optional) and an egg, which I skipped because mince meat binds pretty well by itself. Roll into balls and pan-fry for 5 min. Heat some butter and fry onions and garlic before adding tomato paste and a little balsamic vinegar. Then add tomatoes, stock (or water), thyme, salt and pepper and let simmer. Add the meatballs before the last summer and reduce till you're happy with the consistency. Serve on spaghetti and make a giant mess!