Cook book |
Spaghetti with meatballs |
Dish Summary |
Preparation Sauce · Remove the leaves from the rosemary and thyme and grind them · Peel and dice the onions and peel and chop the cloves of garlic. Fry the onions and garlic in olive oil until glazed. · Add the rosemary and thyme and fry for a further two minutes · Squeeze the tomatoes to pulp with the herbs and bring to a boil · Shred the sage in the sauce with half of the basil leaves · Season with Salt & pepper · Add some water if needed to the right consistency Meatballs · Squeeze the meat from the sausages and roll them into small meatballs · Fry the meatballs in a cooking pan Cook the spaghetti as per instructions on the package. Portion the spaghetti per plate, add the sauce, the meatballs and decorate with fresh basil leaves |
Serves 4 |
Ingredients · 2 tbsp olive oil · 2 onions · 2 cloves of garlic · 2 cans of peeled plum tomatoes · Herbs: Fresh basil, rosemary, sage, thyme · Salt & pepper · Spaghetti for 4 · Package of chipolata sausages |
20 minutes prep + 15 minutes cooking |
Serving Suggestions
Serve with garlic bread |