Spaghetti & meatballs

🥘 Ingredients

• pork sausages 8
• beef mince 1 kg
• onion 1
• flat-leaf parsley ½ a large bunch
• parmesan 85 g
• fresh breadcrumbs 100 g
• eggs 2
• olive oil about 1 tsp per portion
• olive oil 3 tbsp
• garlic 4 cloves
• chopped tomatoes 4 x 400g cans
• red wine 125ml
• caster sugar 3 tbsp
• flat-leaf parsley ½ a large bunch
• ?basil leaves (optional)
• spaghetti about 100g per portion
• parmesan

1. 1

   Split the skins of the pork sausages and squeeze out the meat into a large mixing bowl.
2. 2

   Add the beef mince , onion , flat-leaf parsley , parmesan , fresh breadcrumbs , eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
3. 3

   Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
4. 4

   Drizzle with a little olive oil , shake to coat, then roast for 20-30 minutes until browned.
5. 5

   Meanwhile, make the sauce. Heat the olive oil in a large saucepan .
6. 6

   Add the garlic and sizzle for 1 minute .
7. 7

   Stir in the chopped tomatoes , red wine , caster sugar , flat-leaf parsley and seasoning. Simmer for 15-20 minutes until slightly thickened.
8. 8

   Stir in a few ?basil leaves , spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
9. 9

   Spoon the sauce and meatballs over the spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.