Spaghetti & meatballs

Instructions

1. Step 1

   Preheat oven to 180°C. Line a baking tray with baking paper.

2. Step 2

   Squeeze meat from the sausage casings, discard casings. Roll into small balls, 2 tsp size. Spread meatballs in a single layer on the baking tray and cook in the oven for 15 minutes or until golden.

3. Step 3

   While the meatballs are baking, place the tomato passata and chicken stock and Gravox Traditional gravy powder in a large saucepan over medium heat, whisk to combine. Season well with sea salt and freshly ground black pepper, then simmer over medium heat for 5 minutes or until slightly reduced. Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and leave to simmer over medium-low heat for 10 minutes or until the sauce thicken.

4. Step 4

   Meanwhile cook spaghetti in a large saucepan of boiling salted water according to packet instructions, drain.

5. Step 5

   Divide spaghetti among plates, top with some meatballs and sauce, serve with basil and Parmesan.