Bring 175 ml of water per person to a boil for the semolina. Soak the semolina and a pinch of salt for 10 minutes in a bowl, covered.

Mince or crush the garlic. Deseed and mince the red bell pepper. Cut the tomato into small pieces. Chop the mint and parsley. Slice the sucrine lettuce into strips.

Heat half of the butter in a frying pan over medium-high heat and cook the beef meatballs, covered, for 6 to 8 minutes. Set aside or add to the tomato sauce.

In a small saucepan, heat the olive oil over high heat, then cook the garlic and red bell pepper for 2 minutes. Lower the heat, add the tomato passata and tomato pieces with 2 tbsp of water per person, and let simmer for 5 minutes, seasoning with salt and pepper.

Pour the cooked meatballs into the tomato sauce.

Add the soaked semolina, romaine lettuce, and herbs to the frying pan. Stir in the remaining butter and season to taste.

Taste the semolina, add extra virgin olive oil to your liking, and adjust seasoning if necessary. Serve the herb semolina alongside the meatballs in their tomato sauce.