Peel onions and garlic. Dice onion. Cut garlic into slices. Heat olive oil in a large saucepan and saute onion for about five minutes over medium heat until translucent.
Rinse thyme, shake dry and pluck leaves from stems. Rinse rosemary, shake dry and pluck needles from stems. Chop rosemary.
Add ground beef to the pan and fry for 5 minutes while stirring. Deglaze the pan with red wine. Add tomato paste, thyme, rosemary and garlic and stir. Add broth, mix and simmer everything covered for 20 minutes. Then boil down to a creamy sauce and season heavily with salt and pepper.
Cook spaghetti in a pot with plenty of boiling salted water according to package directions until al dente. Grate Parmesan. Drain spaghetti, add to the pan and mix with sauce. Serve on plates with Parmesan.