Cook the spaghetti al dente.
At the same time, fry the onion and minced meat in butter, stirring constantly.
Add strained tomatoes and Herbes de Provence as well.
When the whole thing boils, stir in chopped basil as well as harissa (or chili sauce), white wine as well as vegetable broth.
After about 10 minutes, season with salt and pepper, remove from heat and pour over spaghetti.
If desired, sprinkle with freshly shaved Parmesan.
