Instructions

Step 1

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

Step 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.

Step 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.

Step 4

Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

Step 5

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

Step 6

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

Step 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.

Step 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.