Steam the tomatoes in half of the butter until they become a puree. Mix the mushrooms with the tomatoes.
Make the spaghetti al dente in about ten min in plenty of boiling hot salted water.
In the meantime, roast the meat in the remaining butter for 3-4 min. Remove from the roasting pan. Saute the onion in the roast stock until slightly soft, then add the tomatoes with the mushrooms and garlic. Season with salt, pepper and rosemary. Just before serving, add the ham strips and steam for ten minutes.
Serve the sauce over the well-drained spaghetti. Sprinkle with parsley. Form the Sbrinz over it at the table.
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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