Ingredients

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.