MAY 2019| The Australian Women’s Weekly 153
Exclusive extract
Short-cutspaghetti
andmeatballs
SERVES 4 PREP 1 5 MINUTESCOOK 35 MINUTES
750gthickporkandfennel sausages
2 tablespoonsoliveoil
1 onion,finelychopped
700gtomatopassata
1 handfulofbasilleaves
saltflakesand freshly ground black
pepper
500gspaghetti
2 handfulsoffreshlygratedparmesan
1 Squeezethesausagemeatfromthe
casingsin 3cmlengthsandroll into mini
meatballs(about2.5cm).
2 Heat the oil in a large sauté pan
overmedium-highheatandaddthe
meatballsin a singlelayer.Fryfor3-4
minutesuntilgoldenbrown all over.
Removefromthepan.
3 Addtheoniontothepanandfry,
stirringoccasionally,for2–3minutesto
soften.Pourin thepassataandbringto
theboil.Turndowntheheattolow,then
returnthemeatballstothepanandadd
thebasilanda pinchofsaltandpepper.
Spoonthesauceovertocompletely
submergethemeatballs,thencover
witha lidandcook,stirringoccasionally,
for20-25minutes.Removethelid
andsimmerfora further 5 minutes to
thickenthesauce.
4 Meanwhile,bringa largesaucepan
of salted water to the boil, add thespaghettiandcookuntiljustal dente.
Drainandreturntothepan.Addtwo-
thirdsofthemeatballsandsauceand
tossthroughtocoatthespaghetti.
5 Transfertoa servingplatterandpour
overtheremainingsauceandmeatballs.
Servesprinkledwiththeparmesan.
Fora touchofheat, add a halved
small red chilli.