We had a friend over for dinner and to show off our new Tv by watching some American football. Well, they watched and I fell asleep! I had been busy all day and decided on this low maintenance dish made extra special by the addition of wine and cream. Add some dried herbs if you want, I didn't have any. Make sure the sausages are cold when you make the meatballs, they are easier to handle.
Serves 3
6 pork sausages
Large onion, sliced
2 cloves of garlic sliced
1 tablespoon of oil
A large glass of red wine
1 tin of tomatoes
Salt
Sugar
450 grams of spaghetti
3 dessertspoons of cream
Soften the onions and garlic over a moderate heat.
Take a sausage, squeeze a third of the meat from the case, it should be kind of ball shaped, but you can mould it a bit with your hand and drop it into the frying pan
Repeat with the rest of the sausages
Cook until sealed though not necessarily brown on all sides
Add the wine and reduce for about five minutes
Add the tomatoes and break them down with a spoon
Add salt, about half a teaspoon, but taste carefully, some tinned tomatoes are saltier than others.
Add a scant half teaspoon of sugar.
Simmer gently for about 40 minutes until you have a thick, rich sauce and tender meatballs.
Cook the spaghetti in plenty of well salted water.
Divide the spaghetti into three dishes
Add the meatballs and sauce (there should be six, good size balls per dish)
Spoon over a little cream and serve.
*When I made this, I think the meatballs were a bit too big, they should be bitesized.*
I find that adding a bit of finely grated carrot (the leftovers after making some carrot juice is perfect, but if not then I grate then chop) adds nice volume and sweetness, removing the necessity of adding sugar while also giving the sauce more body to help it stick to the pasta. About a half a cup per cup of tomato sauce works for me.
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