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THE MEATBALLS

1. 1 large onion, 1 clove of garlic, 2 sprigs of fresh rosemary, 2 sprigs of fresh oregano, 800g mixed ground beef, 1 egg, 1 leaf of fresh sage, 4 tablespoons breadcrumbs, olive oil, 1 knob of butter, salt, pepper
2. Zipper the leaves of the sprigs of rosemary and the sprigs of oregano, and take a leaf of sage. Finely chop these fresh herbs.
3. Stew the shredded onion in a little olive oil. Crush the garlic and let it sail.
4. Put the minced meat in a large mixing dish and add the egg, the breadcrumbs, the chopped herbs and the stewed chunks of onion with garlic. Mix everything well together. Season the minced meat mixture with enough pepper from the grinder and salt.
5. Roll large balls of minced meat (for example balls of about 4 centimeters diameter).
6. Heat a good dash of olive oil and a knob of butter in a pan. Choose a large pan so that you can bake all the balls in one go.
7. Bake the meatballs so that they get a tasty golden brown crust. Later the balls will continue to cook in the sauce.

TOMATO SAUCE

1. 1 onion, 1 clove of garlic, a dash of olive oil, 1 teaspoon of sambal, 2 thin slices of salted bacon, a dash of OMER, 1 liter of tomato pulp, a few sprigs of rosemary, some leaves of basil, some sprigs of oregano
2. Peel and finely chop the onion, cut and crush a clove of garlic.
3. Heat a dash of olive oil and fry the onion shavings and garlic. Add a coffee spoon of sambal, the sauce may be spicy.
4. Cut the salted bacon into small cubes and let it fry. Extinguish with a splash of OMER.
5. Add the tomato pulp, the rosemary, basil and oregano, and continue to simmer. Let the balls simmer in the sauce.

THE PENNE

1. 400 g penne
2. Cook the penne al dente in salted water, as indicated on the package.

250 g of cherry tomatoes, 2 scoops of mozzarella (buffalo mozzarella), 1 basil of basil

• Halve the cherry tomatoes. Take the herbs from the tomato sauce and add the cherry tomatoes.
• Take a large oven dish and pour in the penne.
• Pour over the sauce with meatballs. Put the oven grill on.
• Cut the balls of buffalo mozzarella into thick slices and spread generously over the dish.
• Slide the dish under the hot grill and leave the cheese to gratin for about 10 minutes.
• Finish the dish with a few leaves of fresh basil.