Choose a saucepan with a lid that will hold all the ingredients for the sauce. Pour in a dash of olive oil, heat and gently sauté the onions with the garlic for 5-10 minutes until they are soft and have taken on some color.
Strain the canned tomatoes, reserving the juice. Add the tomatoes to the pot and add only half of the juice at first, you can always add more juice if needed. Add the bay leaves, the rosemary sprig, the minced meat and the tomatoes. The minced meat is not browned in this preparation! Stir thoroughly, bring to a boil and simmer gently over low heat, covered, for at least 2 hours. If the sauce starts to set, add the remaining tomato juice. At the end, season vigorously with salt and pepper. Remove the bay leaves and rosemary with tongs and discard. Cook the pasta in salted water until al dente, strain and mix immediately with the sauce. Round off with a good drizzle of olive oil, season again and serve.
Be sure to top with plenty of freshly grated Parmesan! The highlight of the dish is the minced meat, which is not sautéed and is very soft, giving the dish a very different flavor than the usual minced meat sauces. And of course the typical Italian long cooking of the sauce with the fresh herbs, which makes it a flavor bomb.
