Spaghetti with Sausage Sauce

Finely dice the peeled onion and fry in hot oil until translucent. Add crushed garlic and sauté at low temperature. Mix the paradeis pulp with white wine, add to the onion cubes form with the paradeis and stir. Add beef broth and bay leaf seasoning. Gently simmer the sauce with the lid half open at low temperature. Chop the basil leaves, peel the hard sausage and cut it into strips. Steep in the sauce for 5 to 10 minutes. If necessary, add a little more clear soup. Serve with the spaghetti cooked in salted water in the meantime.

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