Categories: January

Ingredients

• olive oil
• 1/2 small red onion, finely sliced
• small bunch of fresh basil, leaves picked and stalks finely chopped
• 2 x 400g cans good-quality tomatoes
• 6 good-quality pork sausages
• 450g spaghetti
• Parmesan, grated

Directions

1. Heat a medium saucepan and add a splash of olive oil. Add the onion and fry slowly for several minutes until soft and golden brown. Add the basil stalks and the tomatoes. Season well with salt and pepper and simmer gently for 15 minutes until reduced a bit.

2. With a sharp knife, slit the sausages at one end, squeeze a ball of sausage meat out and roll it into a meatball. You should end up with 18 meatballs.

3. Heat a separate large heavy-based frying pan, then add a splash of olive oil. Fry the sausage balls until they are brown on all sides. Remove from the pan and pour away the excess fat. Pour the tomato sauce into the frying pan and add the meatballs to the sauce. If the tomato sauce is quite thick and the meatballs are poking out of the top, add a splash of hot water to loosen it up. Simmer for 15 minutes.

4. Meanwhile, bring a pan of salted water to the boil and add the spaghetti. Cook until al dente. Sprinkle the sauce with the basil leaves and serve with spaghetti and lots of Parmesan.

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