Ingredients

Zafarelli Spaghetti No. 4 500g
2kg ripe tomatoes
¼ cup olive oil
1 onion, roughly chopped
4 garlic cloves, peeled and crushed
1 rosemary sprig
1 tsp salt
½ tsp black pepper
250ml chicken stock
1 tsp sugar, optional
6 Italian pork and fennel sausages
Grated parmesan, to garnish
Basil leaves, to garnish

Method

1. Preheat oven to 200°C.
2. Roughly chop the tomatoes and place them in a baking tray. Season with olive oil, onion, garlic, and rosemary. Mix well and roast for 30 minutes.
3. Transfer the roasted tomato mixture into a heavy-based, oven-safe casserole dish with the stock. Bring to a boil on the stove, then simmer for 20 minutes. Add sugar and extra seasoning if needed.
4. Meanwhile, remove the casings from the sausages and roll the meat into walnut-sized meatballs (about 24 meatballs).
5. Place the meatballs on a baking paper-lined oven tray and roast for 10 minutes. Reduce the oven temperature to 180°C.
6. Use a stick blender to blitz the sauce until smooth.
7. Add the meatballs to the tomato sauce, cover with a lid, and bake for 20 minutes.
8. While the meatballs cook, boil salted water in a pot and cook the pasta according to packet instructions.
9. Add the cooked spaghetti to the meatball sauce and stir well to combine.
10. To serve, garnish with grated parmesan and basil leaves.