Adam Liaw's mixed meatball spaghetti
Updated ,first published
Yes, there are different kinds of meatballs in this spaghetti, but it makes sense. Bolognese is often made from a mixture of beef and pork, and I know lots of Italians who will add chicken wings or drumsticks to their ragu.
Ingredients
500g mixed butcher's sausages (i.e. pork and fennel, chicken and herb, etc)
½ cup extra virgin olive oil
1 onion, finely sliced
4 garlic cloves, sliced
2 tbsp tomato paste
¼ cup red wine
700g tomato passata
500g dried spaghetti
salt and black pepper, to season
parmesan cheese, to serve
Method
1. Squeeze the filling from the sausages and roll them separately in your hands to make small meatballs. Heat a very large frying pan over medium heat, add half the oil and fry the onion for about 6 minutes, until golden. Add the garlic and the meatballs and fry until the meatballs are browned. Add the tomato paste and red wine and bring to a simmer, then add the passata and cover the pan. Simmer for about 20 minutes.
2. Bring a large pot of water to a boil and add salt. Cook the spaghetti according to the packet directions, checking the pasta two minutes before the end of the cooking time. When the pasta is al dente, use tongs to transfer the pasta from the water directly to the sauce. Add the remaining olive oil and toss to coat the pasta. Serve with parmesan cheese and a good grind of black pepper.
Serve with Adam Liaw's lemon pepper greens
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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