500 g of spaghetti Spiga
400 g of minced meat
6 tablespoons of breadcrumbs
1 chopped medium onion
1 clove garlic minced
1 tablespoon of dried oregano
1 branch of rosemary
20 fresh basil leaves
For tomato sauce
250g of fresh tomatoes
1 medium onion, grated
4 cloves of garlic
1 tablespoon of tomato concentrate
Preparation of the meatballs:
Chop the rosemary, thin slice the garlic and the onion
In a big salad bowl incorporate the meat, breadcrumb, egg, chopped rosemary and oregano
Mix, model balls and cook in a frying pan.
For the tomato sauce:
In a saucepan, cook onion in 2 tablespoons of olive oil for 2 minutes while stirring.
Add the garlic, some leaves of basil, tomatoes cut in dice, season with salt and pepper and let simmer.
Cook spaghetti in the boiling water then drain.
Mix the pasta with the tomato sauce.
Arrange the balls of meats on top, decorate with some leaves of basil and serve.