Start by mixing the 2 meats of beef and stuffing. Form small balls by turning them between your hands, then lightly flour them. Place on a plate.
In a frying pan, pour a good drizzle of olive oil and sauté the finely chopped onions and pressed garlic. Add the sage leaves.When the onions are golden, push them to the side of the pan and brown the meatballs on each side.Once browned, place them back on the plate and set aside.Deglaze with the wine, stir and add the crushed tomatoes and thyme.Add salt and pepper and fry gently for about 20 minutes, stirring occasionally. Cook the spaghetti in boiling water.
When the pasta is finished cooking, place the meatballs in the tomato sauce and stir gently.
Drain the spaghetti and serve the plates with tomato sauce with meatballs.Add some pecorino or parmesan cheese and a few basil leaves.Enjoy, it's a marvel!
