Cut through the skin of each sausage
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 break 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 last of the parsley
and serve Parmesan on the side.