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These meatballs are easy to make to make a fabulously comforting dish (and they freeze well - just make sure you defrost thoroughly before reheating). This stunning pasta recipe will not disappoint. It's worth hunting out authentic Sicilian sausages from a deli but if you can’t find them just use good quality pork sausages and add a teaspoon of fennel seeds.
- In a large bowl mix together the minced beef, egg and parsley. Season with salt and black pepper. Take a large teaspoon of the mixture and roll into a ball. Roll in flour and put to one side. Repeat with the remaining mixture.
- In a large frying pan, heat the oil and cook the onions for 10 minutes until soft. Add the meatballs and fry gently for about 5 minutes until golden brown.
- Add the wine and simmer for 2 minutes until almost evaporated. Add the tomatoes, chilli and season with salt and black pepper. Simmer for a further 5 minutes.
- Meanwhile, cook the pasta in a large pan of boiling water for 10 minutes until ‘al dente’ or according to packet instructions. Drain and put back into the pan. Stir in the sauce and serve with fresh Pecorino cheese and parsley, if desired.