Summary

Ingredients

• 500 g spahetti
• 4 cans tomato (s) (San Marzano tomatoes)
• 6 cloves garlic
• 1 onion (s)
• 300 g olives (Kalamata olives), without stone
• 50 g parmesan, freshly rated
• 150 g parmesan, freshly rated or sliced
• 500 g round beef
• 3 sprigs rosemary
• 2 tablespoon, heaped oregano, Italian
• 0.5 ½ pot basil
• 2 egg (s)
• salt and pepper
• some margarine
• some olive oil
• 0.25 liter ¼ red wine (Novello or other light red wine), no Bordeaux or similar

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Instructions

1. Pluck the rosemary needles and chop them into small pieces. Chop 2 cloves of garlic. Mix everything with a little salt and pepper, eggs, 50 g freshly grated Parmesan and the minced meat and form small dumplings approx. Sear the dumplings with margarine.
2. Finely chop the remaining garlic cloves. Dice the onion. Put some olive oil in a saucepan and let the oil get nice and hot, but don`t let it burn. Remove the saucepan from the hotplate and add the onions to the hot oil. Just before they turn translucent, add the garlic. Put the dumplings in the pot and deglaze with the red wine, bring to the boil for approx. 2 - 3 minutes.
3. Chop the canned tomatoes and add them to the saucepan with the oregano. Halve the Kalamata olives crosswise, add and let everything simmer for about 1 hour, stirring every now and then so that it does not stick.
4. Shortly before the end, add the salted water, add the spaghetti to the boiling water and cook until al dente. Drain the pasta, return to the pasta pot, add the tomato sauce with the dumplings and the olives, 150 g freshly grated or grated Parmesan and the plucked basil and mix.