Summary

Ingredients

• 1 small onion (s), red
• 3 stalks basil
• 3 tablespoon olive oil
• 1 can tomato (850 ml)
• salt and pepper
• 4 sausages, fine, raw
• 450 g spahetti
• Salt water
• 3 tablespoon parmesan, grated

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Instructions

1. Peel the red onion and chop finely. Wash the basil, shake dry, pluck the leaves, and finely chop the stems. Set the basil leaves aside.
2. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Fry the chopped onion for 3-4 minutes until golden brown. Add the chopped basil stems and fry for 1 minute. Add the canned tomatoes, breaking them up as you stir. Season with salt and pepper. Simmer over medium heat for 15 minutes.
3. While the sauce simmers, heat 2 tablespoons of olive oil in another pan over medium-high heat. Remove the sausages from their casings and form into small meatballs, dropping them directly into the hot oil. Fry for 5-6 minutes, turning occasionally, until golden brown and the internal temperature reaches 63 °C (145 °F). Remove the meatballs and set aside. Pour off excess fat from the pan. Add the tomato sauce and meatballs back and simmer over low heat for 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta. Stir the reserved basil leaves into the sauce. Serve the pasta topped with the meatball sauce and sprinkled with grated parmesan.