1 large egg
2 tablespoons of chopped fresh parsley (or 1 tablespoon of dried parsley)
1 tsp paprika
½ tsp dried thyme
1 teaspoon of salt
½ tsp black pepper
For the tomato sauce:
2 tablespoons of olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1 can (800 g) of crushed tomatoes
2 tablespoons of tomato paste
2 cups of beef or vegetable broth
1 tsp of sugar (to balance the acidity)
