Serves: 4
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
• 8 Eskort Gold Medal Pork Sausages
• 500 g Spaghetti
• Salt
Tomato Sauce:
• 1 clove garlic, peeled and finely diced
• 1 onion, chopped
• Bunch fresh basil or oregano, chopped
• 2 x 410 g tins chopped tomato
• Pinch sugar
• Salt and freshly ground black pepper
• Dash balsamic vinegar or Worcestershire sauce
Method:
- Squeeze meat out of sausage casing and roll into small balls.
- Fry in a little oil until browned and cooked through and set aside.
- In rapidly boiling water cook spaghetti according to instructions.
Tomato Sauce:
- Heat a little olive oil, sauté the onion until softened then add the garlic and cook for a minute.
- Add chopped herbs, sugar, tomato and season to taste.
- Simmer and add a swig of balsamic.
- Cook over a high heat for 5 minutes before adding the meatballs.
- Divide cooked and drained spaghetti into 4 bowls and spoon over sauce.
- Garnish with basil leaves and parmesan shavings.
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