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