These flavoursome meatballs in a sweet and sour tomato sauce are delicious with any pasta – cheap and easy too!
Costs:Cheap as chips
For the meatballs
- 400g (14oz) pack sausages. (We used Irish pork and herb sausages)
For the sauce
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 1tbsp olive oil
- Knob of butter
- 2tbsp chopped fresh parsley
- 400g can plum tomatoes
- 1tbsp red wine vinegar
- 1 level tbsp caster sugar
- Good pinch of ground cinnamon
- Salt and freshly ground black pepper
- 250g (8oz) dried tagliatelle, or your favourite pasta
- To make the sauce: Put the onion, garlic, oil and butter in a heavy pan and cook over a low heat for 5 mins, stirring occasionally to soften but not brown the onion. Add the parsley and tomatoes and cook for about 15 mins, stirring occasionally.
- Meanwhile, to make the meatballs: Slit the skin on each sausage and pull out the meat, breaking each sausageinto 6 rough pieces.
- Purée the sauce through a sieve into a jug, or use a stick blender, then add the vinegar, sugar, spice and seasoning.
- Fry the chunks of sausage meat for 5 mins in a frying pan (no oil needed). Drain off any excess fat. Pour the tomato sauce into the pan and cook, covered, for 10 mins. If the sauce becomes too thick, add a little water.
- Meanwhile, cook the pasta according to directions on the pack. Serve the meatballs in the sauce on the pasta. Sprinkle with more chopped parsley. Serve with salad and freshly grated Parmesan.
- Woman’s Weekly cooker editor Sue McMahon’s tip: Use good-quality sausages with a high-meat, low-fat content for the best flavour.
- How to freeze: Cool the sauce, pack into a tub, seal, label and freeze. Use within 3 months. Thaw in the fridge.
Woman’s Weekly cooker editor Sue McMahon’s tip: Use good-quality sausages with a high-meat, low-fat content for the best flavour.How to freeze: Cool the sauce, pack into a tub, seal, label and freeze. Use within 3 months. Thaw in the fridge.Nutritional values are for maximum number of servingsFeature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.