Spaghetti & meatballs

• good-quality pork sausages↗8
• beef mince↗1 kg kg
• onion↗1

  finely chopped

• flat-leaf parsley↗½ a large bunch

  finely chopped

• parmesan↗85g g

  grated, plus extra to serve (optional)

• fresh breadcrumbs↗100g g
• eggs↗2

  beaten with a fork

• olive oil↗

  for roasting

• spaghetti↗

  to serve (about 100g per portion)

• olive oil↗3 tbsp tbsp
• garlic cloves↗4

  crushed

• chopped tomatoes4 x 400g cans

  4 x 400g cans

• red wine↗125ml ml

  (optional)

• caster sugar↗3 tbsp tbsp
• flat-leaf parsley↗½ a large bunch of

  finely chopped

• few basil leaves

  (optional)

Step-by-step instructions

1. 1

   First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.

2. 2

   Add the mince, onion, parsley, parmesan, 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 oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

5. 5

   Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.

6. 6

   Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

7. 7

   Stir in a few basil leaves, if using, 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.

8. 8

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