Sausage meatballs with linguine

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.