Ingredients

The following ingredients have 4 Servings
  • 3 good quality sausages ( taken out of their skins)
  • 10 1/2 oz (300g) minced beef
  • 2 tbsp (25g) panko breadcrumbs
  • 1/4 cup (25g) grated parmesan
  • 1/2 small onion (finely chopped)
  • 1 tbsp chopped parsley
  • 1 tbsp  Worcestershire sauce
  • 1/2 tsp ground cumin
  • 1 small egg
  • 2 tbsp olive oil
  • pinch of salt and pepper
  • 1 tbsp olive oil
  • 1 large onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 1 red pepper (finely chopped)
  • 3 cloves of garlic (crushed)
  • 1/2 cup (120ml) red wine
  • 28 oz (800g or 2x400g) tins of chopped tomatoes
  • 1 heaped tbsp of tomato puree/paste
  • 1 tbsp sugar
  • 1 tsp dried oregano
  • pinch of salt and pepper
  • 10.5 oz (300g) dried spaghetti or fresh pasta
  • grated parmesan and fresh parsley or basil to serve

Instruction

  • Preheat the over to 200C/400F.
  • Mix all of the meatball ingredients in a bowl with your hands. Squash it all together but don't overmix as this will make the meatballs tough. 
  • Shape the meatballs into little balls - the size of a golfball - and place them on a baking tray. 
  • Put in the oven for 20 minutes.  Keep an eye on them toward the end of the cooking time and turn the oven down a little if they start going too dark.
  • Put the water on to heat for the spaghetti.
  • Whilst the meatballs are cooking, make the sauce. 
  • Fry the onions in the olive oil on a medium heat for about 5 mins, until softened. 
  • Add the garlic, celery and red pepper and cook for another 2 minutes. 
  • Add the red wine and let it bubble for a couple of minutes.
  • At this point the water will probably be boiling, so put the spaghetti on to cook for about 12-13 minutes (or per pack instructions).
  • Add the tinned tomatoes, tomato puree, sugar, oregano and salt and pepper to the sauce and bring to the boil. Then simmer for gently until the meatballs and pasta are ready. 
  • Drain the spaghetti, reserving a cup of the cooking water. Add the spaghetti to the sauce and toss together using tongs. Add some of the cooking water if you want it to be a little saucier.
  • Add the meatballs to the pan and move them around a little so they're coated in a little of the sauce.
  • Divide between plates and top with a sprinkling of parmesan and a little fresh parsley or basil.