Spaghetti with Meatballs

Step 1: Form the Meatballs
Start by removing the skins from the sausages and placing the meat into a large mixing bowl.

Step 2: Combine the Ingredients
Add the minced beef, finely chopped onion, parsley, grated Parmesan, breadcrumbs, beaten eggs, and a good amount of seasoning. Use your hands to thoroughly mix everything—this will help create tender meatballs.

Step 3: Preheat the Oven
Set your oven to 220°C (200°C fan/gas mark 7). Shape the mixture into approximately 50 golf-ball-sized meatballs. Reserve some for freezing (about five per serving) and arrange the rest in a large roasting tin, spacing them out for even cooking.

Step 4: Roast the Meatballs
Drizzle the meatballs with about 1 teaspoon of oil per portion, then toss to coat. Roast in the oven for 20-30 minutes until they are nicely browned.

Step 5: Prepare the Sauce
While the meatballs are roasting, heat olive oil in a large saucepan. Add the crushed garlic and sauté for about 1 minute until aromatic.

Step 6: Cook the Sauce
Stir in the chopped tomatoes, red wine (if using), caster sugar, parsley, and seasoning. Let the sauce simmer for 15-20 minutes until it thickens slightly.

Step 7: Add Meatballs to Sauce
If you’re using basil, add a few leaves to the sauce. Set aside any portions for freezing, then add the roasted meatballs to the sauce to keep warm while cooking the spaghetti in a pot of boiling salted water.

Step 8: Plate and Serve
Serve the meatballs and sauce over the spaghetti, or toss everything together. Finish with extra Parmesan and a sprinkle of basil leaves if desired.