Pasta with Beef Dumpling Ragu

Prepare the meatballs: peel and dice two of the onions. Place the mince in a mixing bowl. Combine it with the diced onions, chopped parsley, eggs and paprika. Season with salt and pepper. Knead the mixture. Shape the mixture into balls and roll them in the flour. Chill them in the fridge while you make the sauce.

Prepare the tomato sauce: peel and dice the remaining onions and garlic. Fry briskly in a little oil, stirring all the time. Add the tomatoes and bay leaf. Season with salt and pepper. Cook for 25 minutes.

Immerse the spaghetti in boiling salt water and cook according to the instructions on the packet.

Fry the meatballs in a frying pan with a little olive oil. Add the tomato sauce and cook for around 25 minutes over a low heat.