Saturday, 11 May 2013

Speedy spaghetti and sausage meatballs

Oh Big Eejit readers have I got a treat for you tonight.

This is a recipe I have adapted from one I tore out of an Essentials magazine ages ago. I like meatballs a lot but feel it's a bit of a waste of money buying ready made ones when you can make them yourself out of mince...but then I could never be bothered with that either. This is the best of both worlds - easy and cheap. Bonus!

Speedy spaghetti and sausage meatballs

2 TBSP olive oil
450g pack of pork sausages
Small red onion, chopped finely
2 cloves of garlic, minced
Pinch fennel seeds
400g tin chopped tomatoes
1 TBSP tomato paste
1 tsp balsamic vinegar
400g spaghetti, cooked to pack instructions

First of all, skin your sausages. It is a bit messy but strangely satisfying (or that might just be me...!) Heat the olive oil in a deep saute pan, tear your sausages into chunks and add them to the oil. 

Cook for about 5 minutes until starting to brown, draining off any excess oil. Add the onion, garlic and fennel seeds and cook for a few moments more. De-glaze the pan with a splash of white wine.

Add the chopped tomatoes, balsamic vinegar, and tomato paste, along with a splash of water. Reduce the heat and simmer until your spaghetti has cooked. Take a ladle or 2 of the pasta cooking water and add it to the meatball sauce - it'll help it stick to the spaghetti better.

Serve on a warmed plate sprinkled with cheese, and some chopped basil if you have it.

I honestly cannot recommend this recipe enough - it is so delicious and tasty with lots of nice flavour from the fennel seeds and onion. Mr gave it a massive thumbs up too so it is definitely one to add to the regular list. I'm sure that meatball sauce could be easily frozen as well.

Why not give it a go!

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