Meatballs with Spaghetti

Serves 6

pack of 8 good quality sausages
500g pack minced beef
4 garlic cloves, crushed
small bunch fresh parsley, finely chopped
3 tbsp dried breadcrumbs
1 egg, lightly beaten
plain flour for rolling
4 tbsp sunflower or veg oil
2 x 400g cans chopped tomatoes
pinch sugar
1lb 2oz spaghetti
grated parmesan, to serve

Cut through the skin of each sausages and pull them off.  Put the sausage meat into a large bowl with the mince.  Add half the garlic, half the parsley, the breadcrumbs and egg, and mix well.  Season generously with pepper and a little salt, and mix again.
Sprinkle a chopping board with flour.  Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls.  Heat 3 tbsp of the oil in a large frying pan or wok, then fry the meatballs in batches, browning them on all sides.  Set aside on a plate.  When you've fried all the meatballs, pour away any excess fat.  Rinse and dry the pan.
Pour the remaining oil into the pan, heat for 1 min then add the remaining garlic and fry for a few seconds.  Tip in the tomatoes and beak them down with a fork or wooden spoon.  Cook over a moderately high heat for 5 mins until jammy.  Season with salt, pepper and a little sugar.
Tip in the meatballs and turn them over in the sauce, ensuring they're all covered.  Cover the pan and cook the meatballs on a low heat for about 30 mins, spoon over the sauce occasionally and add a little water if it's becoming too dry.  15 mins before the end of the cooking time, cook the spaghetti.  To serve, stir most of the remaining parsley into the sauce then spoon the meatballs and sauce over the spaghetti.  Scatter with the last of the parsley and serve Parmesan on the side.