This meat balls in tomato sauce recipe is a great dish for all the family. Often called Meatball Marinara, meatballs and spaghetti is typically Italian and extremely tasty too! We've used passata with pepper & chilli for added heat and flavour.
Serves 455 minutes
2 x 350g packs of good quality sausages
Grated zest of 1 lemon
15g fresh basil, chopped
1 tablespoon Napolina Olive Oil
1 red onion, chopped
1 red pepper, halved, deseeded and sliced
1 x 390g carton of Napolina passata with pepper and chilli
400g Napolina Bronze Die, Regular or Whole Wheat Spaghetti
35g fresh Parmesan cheese
Take 2 packs of good quality sausages.
Split the skins and squeeze the meat into a bowl. Discard the skins.
Add lemon zest, fresh basil and seasoning. Mix and shape into even-sized meatballs.
Place on a plate and chill for 30 minutes.
Add olive oil in a deep, non-stick frying pan.
Brown the meatballs, in batches for 5 minutes. Remove and set aside.
Chop a red onion and a red pepper.
In the same pan, fry the onion and pepper for 10 minutes.
Add 1 carton of passata with pepper and chilli.
Put a splash of water in the empty carton and add to the mixture.
Return the meatballs to the pan and bring to a simmer.
Cover and cook for 10 minutes.
Cook spaghetti in boiling, salted water until al dente.