Spaghetti Meatballs with Pasta Sauce

Spaghetti Meatballs: a family favourite with its own song! It’s easy to make meatballs from any sausage, so you can choose the flavour and texture you like best. Pile the meatball sauce onto the spaghetti then sing loudly. That’ll bring everyone to the table to make sure there are plenty of meatballs ‘on top of spaghetti, all covered in…’ sauce. And cheese too, if you like, to continue the song. And then just tuck in!

Ready in 30 minutes
Serves 4 people

Ingredients

300g Cook Italian/Cook Italia Spaghetti
2 cans Cook Italian/Cook Italia Chopped Tomatoes
6 Sausages, about 400g, such as good quality pork sausages
3 teaspoons Olive Oil
2 Cloves Garlic, crushed
1 Large Onion, chopped
1 teaspoon Dried Oregano
100g Baby Button Mushrooms, sliced
1 tablespoon Cook Italian/Cook Italia Tomato Purée
A pinch Salt and Black Pepper
A sprinkling Cook Italian/Cook Italia Grated Italian Cheese

Method

Make the meatballs by removing the skins from sausages. You can do this by running scissors under the skin, along the length of the sausage. Discard the skins.

Divide each sausage into 4 pieces and roll each piece gently to make small meatballs. Place them on a plate, covered, whilst you make the sauce.

Warm 2 teaspoons of the olive oil in a saucepan on a medium heat, and then add the garlic and onion. Fry, stirring occasionally, for 5 minutes until the onion is softened and golden.

Add the oregano and mushrooms to the pan and fry for 2 minutes, then stir in the tomato purée. Fry for another minute.

Carefully pour the Chopped Tomatoes into the pan, bring to the boil, reduce the heat and leave to simmer gently.

Meanwhile, warm the remaining olive oil in a frying pan and fry the meatballs for about 5 minutes, turning frequently until they are browned and cooked through.

Add the cooked meatballs to the tomato sauce and let it simmer for another 10 minutes whilst you cook the Pasta.

Cook the Spaghetti in a large pan of boiling water, with a pinch of salt, for 8 to 10 minutes. When it’s how you like it – ‘al dente’, or slightly softer, drain the pasta.

Serve the Spaghetti with a generous portion of meatball sauce. Sprinkle the Grated Italian Cheese over the top and serve immediately with black pepper for a final flourish.


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