Pork, Apple, Sage & Rosemary Meatballs & Spaghetti
500gm Pork, Apple, Sage & Rosemary Sausages
300gm Pork Mince
Mushrooms (can be swapped out for zucchini, carrot, etc)
400gm Tin of chopped tomatoes
200gm Fresh tomatoes
Dried herbs: Rosemary, Thyme, Basil etc
2 Brown onion
4 Cloves Garlic
2 Anchovy filets or 2 tspn Anchovy paste
Pecorino Romano cheese
Make your tomato sauce in advance or on the night - we like to make bigger batches and store in the fridge so it's ready to go.
To make the sauce: in a frypan heat olive oil and place chopped onion and garlic along with all your herbs & anchovy filets (chopped) or paste. Then add your fresh chopped tomatoes and tinned tomatoes, salt and pepper and cook for 10-15 minutes. Blend in the food processor until smooth and thick.
Preheat your oven to 180 degrees on Fan Bake. Squeeze the sausage meat out of the casings into a bowl and mix with plain pork mince until combined. Roll into meatballs and place in an oven dish. This recipe makes approx 9 larger meatballs or 12 smaller ones. Once all the meatballs are made, sprinkle your veggies over, then pour your tomato sauce over everything. Tear up some mozzarella and place in the oven for approx 40 mins. Your cooking time will depend on the size of meatballs so just keep an eye on them and turn them if necessary.
When the meatballs are almost done, pop your spaghetti in salted, boiling water and cook until al dente. Serve it all up and top with sour cream and Pecorino Romano cheese! Enjoy.