Heat some olive oil in a saucepan until hot. Then add the chopped shallots, half of the garlic and a bay leaf. Season with pepper and salt.
Cook the shallot mixture under a lid until browned. Stir regularly. Then take the pan off the heat and let it cool.
Pour the mince in a large bowl. Add the cooked shallots (remove the bay leaves) and egg.
Knead the mince well. Add extra pepper or salt to taste. Then make meatballs from the mixture. Mine were about 1 ½ oz (45 g). In the end I had 30 meatballs.
Then remove them from the pan, keep the oil. Turn the heat lower and add the remaining bay leaves, rosemary, chopped onion, cloves and the remaining garlic.
Gently fry the onion for about 4 minutes. Then add the chopped tomatoes, tomato paste and sugar.
Bring the tomato sauce to a rolling boil and then turn the heat low. Simmer the sauce under a lid for 30 to 40 minutes. Stir regularly. Then blend or mix the sauce until very creamy.
Add the browned meatballs.