Spaghetti alla Mafia di Sicilia

Ingredients for 4 servings:

• 500g spaghetti
• 4 can/n tomatoes (San Marzano tomatoes)
• 6 cloves garlic
• 1 onion(s)
• 300 g olives (Kalamata olives), pitted
• 50 g Parmesan, freshly grated
• 150 g Parmesan, freshly grated or sliced
• 500 g minced beef
• 3 sprigs rosemary
• 2 tbsp, heaped oregano, Italian
• ½ pot of basil
• 2 eggs
• salt and pepper
• some margarine
• some olive oil
• ¼ liter red wine (Novello or other light red wine), not Bordeaux or similar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Traditional Sicilian pasta with meatballs and Kalamata olives

Pluck the rosemary needles and chop them finely. Chop 2 garlic cloves. Mix everything with a little salt and pepper, eggs, 50g freshly grated Parmesan cheese, and the minced meat and form small dumplings about 2-3cm in diameter. Brown the dumplings with margarine until hot. Finely chop the remaining garlic cloves. Dice the onion. Add a little olive oil to a pan and heat the oil until nice and hot, but don’t let it burn. Remove the pan from the heat and add the onions to the hot oil. Just before they become translucent, add the garlic. Add the dumplings to the pan and deglaze with the red wine, then bring to a boil for about 2-3 minutes. Lightly chop the canned tomatoes and add them to the pan with the oregano. Halve the Kalamata olives crosswise, add them, and simmer for about 1 hour, stirring occasionally to prevent them from sticking. Just before the end, boil the salted water, add the spaghetti, and cook until al dente. Drain the pasta, return it to the pasta pot, and add the tomato sauce, dumplings, and olives, along with 150g of freshly grated or shaved Parmesan cheese and the torn basil, and mix to combine.