Sausage Meatball Spaghetti
with Tomato Sauce
We love good Sausage Meatball Spag with Tomato Sauce and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Dried Oregano
25
Sun-Dried Tomato Paste
225
Pork Sausage Meat
(Contains: Sulphites, Cereals containing gluten May contain traces of: Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
1
Chicken Stock Powder
200
Spaghetti
1
Onion
1
Finely Chopped Tomatoes
1
Garlic Clove**
1
Flat Leaf Parsley
1
Smoked Paprika
1
Courgette
(May contain traces of: Celery)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½
Sugar
100
Water
Instructions
Shape the sausage meat into four meatballs per person. Set aside on a plate. IMPORTANT: Wash your hands after handling raw meat. Halve, peel and thinly slice the onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Bring a large pan of water to the boil for the pasta with 0.5 tsp salt.
Heat a splash of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5-6 mins, turning every now and then.
Add the onion and courgette to to pan with the meatballs and cook, stirring gently so as not to break the meatballs, until beginning to soften, 4-5 mins. Next, stir in the garlic, sundried tomato paste, finely chopped tomatoes with basil, smoked paprika, dried oregano and water (see ingredients for amount).
Lower the heat and simmer until the sauce has thickened and the meatballs are cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. While the sauce simmers, roughly chop the parsley (stalks and all) and keep to one side. Do any washing up that needs doing.
When the sauce has 8 mins cook time remaining, add the spaghetti (see ingredients for amount) to the boiling water and cook until tender, 8 mins. When cooked, drain in a colander and return to the saucepan (off the heat). Add a drizzle of oil and a good grind of pepper, stir through to stop it sticking together.
Once the sauce is ready, season to taste with salt and pepper then stir in the parsley. Serve the pasta in bowls topped with the meatballs and tomato and courgette sauce. Finish with a sprinkling of hard Italian cheese. Enjoy!
