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I made up this recipe last week from a few sausages, a little mozzarella and a can of tomatoes and served it with tagliatelle. My family said it was one of the best pasta recipes I’d ever made – so I’m pleased to share it with you! I used fairly thick sausages from our butcher. Serve the meatballs and sauce with tagliatelle, spaghetti, pappardelle pasta or baked potatoes.
Preparation: 15 minutes
Cook: 35 minutes
To make the meatballs, slit each sausage lengthways with a sharp knife and discard the skins. Put the sausage meat in a mixing bowl. Add the mozzarella, breadcrumbs, beaten egg, herbs and seasoning. Mix everything well.
Have a plate ready next to the bowl and roll the sausage mixture into balls, about the size of golf balls, or a little smaller, then place each one on the plate.
When all the meatballs are made, and time permitting, put the plate in the fridge for 30 minutes.
Make the sauce: Put 1 tbsp of oil in a saucepan with the garlic. Cook gently for a minute, stirring. Add the tomatoes with their juice and the tomato purée. Mash up the tomatoes with a fork or potato masher then simmer gently for 20 minutes.
While the sauce is simmering, put 2 tbsp of oil in a large frying pan on medium heat. Add the meatballs in a single layer (you may need to cook them in two batches if the frying pan isn’t large enough). Cook for 10 minutes then carefully turn over and cook the other side for 10 minutes.
Pour the tomato sauce over the meatballs and simmer everything for 15 minutes.
While the meatballs are simmering, cook the pasta according to the instructions on the pack then drain.
Divide the pasta between four plates or bowls, and spoon some meatballs and sauce over the pasta.
Serve with a simple mixed leaf salad.
8 large sausages
2 oz/50g grated Mozzarella cheese
2 oz/50g breadcrumbs (about 2 slices of bread)
1 egg beaten
1 tsp oregano (or basil would be fine)
2 tbsp oil
Salt and black pepper
1 x 16oz/400g can plum tomatoes in juice
1 garlic clove minced
1 tbsp tomato purée
1 tbsp oil