Sausage meatballs with linguine

Sausage meatballs with linguine
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 30 minutes to cook

The heat of the rich tomato sauce cooks the meatballs and infuses them with flavour. Toss through linguine for a just-about-perfect midweek meal recipe.

Nutrition: per serving

Calories
659kcals
Fat
25.7g (8.4g saturated)
Protein
27.2g
Carbohydrates
75.9g (8.6g sugars)
Fibre
5g
Salt
2.7g
Calories
659kcals
Fat
25.7g (8.4g saturated)
Protein
27.2g
Carbohydrates
75.9g (8.6g sugars)
Fibre
5g
Salt
2.7g

Ingredients

  • 450g British free-range sausagemeat
  • 1 garlic clove, finely chopped
  • 50g breadcrumbs
  • 1 tsp Dijon mustard
  • 1 tbsp tomato ketchup
  • 1 tsp dried oregano
  • 300g linguine (or spaghetti if you prefer)
  • Grated parmesan and fresh basil leaves to serve

For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 125ml red wine

Method

  1. Put the sausagemeat, garlic, breadcrumbs, mustard, ketchup and oregano in a large bowl with a good pinch of salt and pepper. Mix everything together thoroughly.
  2. Wet your hands in cold water, then take a teaspoonful of the mixture and roll into a small ball. Repeat with the remaining mixture, putting the balls on a large tray. Chill for 15 minutes.
  3. For the tomato sauce, heat a large saucepan over a medium-high heat, add the olive oil and fry the onion for 3 minutes, then add the garlic and fry for 1 minute. Add the tomatoes, oregano and wine and bring to the boil. Reduce the heat, then leave to simmer for about 15 minutes or until the sauce thickens. Season to taste.
  4. Stir the meatballs into the sauce, then bring the sauce back to the boil and simmer for 15 minutes until the meatballs are cooked through. Skim off any excess fat/oil.
  5. Cook the pasta according to the packet instructions. Drain, then toss with the meatballs. Sprinkle with the parmesan and basil leaves to serve.

delicious. tips

  1. Freeze the uncooked meatballs in sealed bags for up to three months. Defrost completely in the fridge before cooking as in the recipe.

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