Spaghetti and meatballs

Peel and finely dice the onion. Peel and crush the garlic cloves. Pick the rosemary leaves off the sprig and finely dice them.

Heat a tablespoon of olive oil in a saucepan and fry the onion with a pinch of salt for 5 minutes, until tender. Add the garlic and the rosemary and cook for another minute.

Add the chopped tomatoes, tomato puree, red wine, oregano, sugar, salt and pepper and bring to a boil.

While the sauce simmers, it’s time to make the meatballs. Use your hands to roll golf-ball sized meatballs from the minced beef, weighing about 12g each.

Heat 2 tablespoons of olive oil in a frying pan and fry the meatballs for 5 minutes, until golden-brown.

Add the meatballs to the tomato sauce and let it all simmer on a low heat for another 20 minutes, until the sauce thickens and the meat is cooked.

Once the sauce is ready, cook the spaghetti for 9 minutes until they are al dente.

Drain them and add them to the saucepan with a little olive oil. Stir it all together and serve 4 plates.

Add a generous amount of grated Parmesan and a few basil leaves to each plate.