Spaghetti & Meatballs

1. Trim, peel and finely slice the onion. Peel and finely chop or grate the garlic cloves. Finely chop the parsley stalks and roughly chop the parsley leaves. Keep the leaves and stalks separate. Set the chopped onion, garlic and parsley to one side.

2. Use a sharp knife to remove the skin from the sausages and squeeze out the meat. Divide the meat of each sausage into 5 small pieces – they should be roughly the size of a walnut. Roll each piece into a small ball.

3. Heat 1 tbsp olive oil in a large, deep frying pan over a medium-high heat. Add the meatballs and fry for 4-5 mins, turning occassionally till they’re browned all over. Use a slotted spoon to scoop the meatballs out onto a plate.

4. Drizzle another 1 tbsp olive oil into the meatball pan (no need to wash it). Add the onion with a pinch of salt and pepper and gently fry for 8-10 mins, stirring occassionally, till the onion is golden and begining to soften. Add the garlic and parsley stalks and fry, stirring often, for 2 mins till aromatic. Meanwhile, fill and boil the kettle.

5. Pour the passata into the pan and bring the mixture to a gentle simmer. Season with a pinch of salt, pepper or sugar, if liked. Return the meatballs to the pan. Pop a lid on and reduce the heat to low. Gently simmer for 20-25 mins till the sauce has reduced and the meatballs are cooked through.

6. While the meatball sauce cooks, fill a large pan with the hot water from the kettle. Season with a pinch of salt. Bring back to the boil. Add the spaghetti to the boiling water and simmer for 8-10 mins till just cooked but still with a little bite. Turn off the heat.

7. Use tongs to scoop the spaghetti directly from the pan to the tomato and meatball sauce. Stir well to coat the spaghetti in the sauce.

8. Divide the pasta and meatballs between 4 warm plates. Sprinke over the Parmesan and scatter over the chopped parsley leaves to serve.