2020-03-01 The Australian Womens Weekly Food

SPAGHETTIWITHMEATBALLS

& CHERRY TOMATOES

PREP+ COOKTIME 35 MINUTESSERVE 4

Cook375gspaghettiinboilingsaltedwateruntiltender;drain.
Meanwhile,squeezemeatfrom750gbeefsausagesandrollinto
balls.Cookinanoiledlargefryingpan,overmediumheat,until
brownedallover.Add250gquarteredcherrytomatoes,400g
bottledtomatopastasauceand2 tablespoonsfinelychopped
freshbasil;bringtotheboil.Reduceheat;simmer,uncovered,
for5 minutesoruntilmeatballsarecookedthrough.Season
totaste.Combinesauce,spaghettiand¼cup(20g) grated
parmesanina bowl.Servesprinkledwithbasilandparmesan.
Tip:If youprefer,cookthebeefsausageswhole,then cut them
into chunky slices and add to the tomato mixture.

ROSEMARYROASTED SAUSAGES

& TOMATOES

PREP+ COOKTIME 50 MINUTESSERVES 4

Preheatovento220°C/200°Cfan.Cut1 mediumgarlicbulb

(70g)inhalfhorizontally.Combinegarlicwith8 thickbeef

sausages(1.2kg),1 tablespoonoliveoiland4 sprigsfresh

rosemaryina largebakingdish.Roast,uncovered,forabout 15

minutesoruntilsausagesarebrowned.Tear3 slicessourdough

bread(210g)intocoarsepieces;addbreadtodishwith250g

cherrytomatoes,thendrizzlewith1 tablespoonoliveoil.Roast,

uncovered,forabout 15 minutesoruntilsausagesarecooked.

Squeezehalfthegarlicintoa smallbowl,mashwitha fork;stirin

2 tablespoonsredwinevinegarand1 tablespoonoliveoil.Drizzle

over dish; sprinkle with 1 cup loosely packed fresh basil leaves.

Sausages

50 #THEWEEKLYEATS