Soak the rolls briefly in warm water and then carefully - e.g., in a kitchen towel - express. Then pick it up into the smallest possible pieces. Finely chop fresh parsley and basil, grate fresh parmesan.
Put the ground beef, the torn bread roll, milk, egg (s), parsley, basil, sea salt and pepper as well as 2 tablespoons of olive oil and around 80 g of parmesan together in a large bowl. If you like it spicy, you can also add some freshly chopped chilli pepper. Knead everything together carefully for at least 10 minutes to form a homogeneous mass. With moistened hands, roll small balls out of it, which should not be larger than 1.5 cm in diameter and about the same size if possible.
Immerse tomatoes in hot water for about 10 seconds and remove. Then remove the peel and dice.
Roughly dice the onion and garlic and sauté in olive oil in a large pan. Add tomato cubes and heat, season with sea salt and pepper. Slowly add some hot water and then carefully roll the meatballs into the sauce. If you like, you can now add a good sip of a full red wine. Reduce the temperature and simmer on a low flame in the covered pan for 50-60 minutes. If necessary, add a little more hot water in between (dose carefully so that the sauce does not become too runny!).
Tip: the longer the cooking time, the more intense the taste!
Prepare the spaghetti al dente in a pasta pot according to the instructions on the packet, rinse briefly with cold water after straining and allow to drain carefully in the perforated sieve. Add the spaghetti to the sauce and mix well.
Distribute on pasta plates and sprinkle with a little fresh parmesan if you like. Decorate the plates with a leaf or two of basil.
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