Preparation time: 1h
For 4 people:
For the meatballs:
For the sauce:
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.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.