Spaghetti with tomato sauce and meatballs

Ingredients for 4 servings:

• 500g spaghetti
• 1 onion(s), finely chopped
• 5 garlic cloves, sliced
• 2 tsp vegetable broth, granulated
• ¼ liter red wine (Dornfelder)
• 2 tsp sugar
• 1 tbsp tomato paste
• 2 tsp herbs de Provence
• 1 gr. can/n tomatoes, chopped
• salt and pepper
• oil
• 600 g minced meat
• 1 onion(s), coarsely chopped
• 1 garlic clove(s), finely chopped
• 4 tbsp breadcrumbs
• 1 tbsp mustard
• 2 tbsp ketchup
• 2 eggs
• 1 bunch parsley, finely chopped
• some oregano, finely chopped
• salt and pepper
• nutmeg
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

For the sauce, place a large pan on the stove, heat the oil, and fry the onions and garlic until translucent. Then add the tomato paste and sugar. Allow to caramelize, then deglaze with the red wine. Reduce for 2-3 minutes, then add the canned tomatoes. Simmer over low heat for a few minutes, then season with the herbs and salt and pepper. Place the minced meat in a large bowl, mix in the onions, garlic, breadcrumbs, mustard, ketchup, eggs, oregano, and parsley. Season with salt, pepper, and nutmeg, mix well again, and then form the meatballs into small balls. Fry the meatballs in a little oil until browned all over, then place them in the sauce and let them simmer over low heat for about 10 minutes. Meanwhile, cook the spaghetti in plenty of salted water until al dente.