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Peel the onion and cut it into chunks. Crush the garlic and cut the peeled clove into pieces.
Cut the red chilli pepper in half and remove the seeds. Cut the pepper coarsely. Those who do not like a spicy sauce use less or no red chili pepper.
Heat a dash of olive oil in a stew on a medium heat and add the pieces of onion, garlic and chili pepper.
Rinse the tomatoes and cut them into coarse pieces. Add them to the stew after a few minutes. Turn the fire soft, stir and place the lid on the pot.
Collect twigs of thyme and rosemary and the leaves of laurel to make a southern herb silage. Tie all together with some kitchen rope and throw the herb bouquet in the pot.
Pour the white wine into the spicy tomatoes and let the sauce simmer for another 10 minutes without a lid.
Add the tomato paste, the tomato pieces and the passata. Put the lid on the pot and let the tomato sauce simmer for another quarter of an hour.
Meanwhile, bring a large amount of salted water to the boil to cook the spaghetti.
Put a dash of olive oil in the pan and fry the balls at moderate temperature for 2 to 3 minutes.
Cook the spaghetti.
Remove the cooked herb bouquet and smooth the sauce with the hand blender. Decide whether or not you want to sift the sauce.
Mix and serve everything together and the spicy spaghetti is ready.