- 2 tablespoon of olive oil
- 1 onion, finely chopped
- 500g spaghetti
- 300g Otway pork spare ribs
- 500g Otway Old English-style pork sausages
- 1 onion, finely chopped
- 700g tomato passata (puree)
- 1 handful of basil leaves
- 2 handfuls of freshly grated parmesan
- Salt and pepper
Justine Schofield’s Otway Pork – Pork sausage meatballs

Easy

Serves: 4

Prep: 15 mins

Cooking: 35 mins
- Print Recipe
Method
Step 1
Squeeze sausage meat out of casing. Discard casing and roll into 20 cent-sized meatballs.
Step 2
Add oil to a large sauté pan over a medium to high heat and add the pork spare ribs for 3-4 minutes on each side. Remove and add meatballs in a single layer. You can do this in batches. Fry for 3-4 minutes until golden brown all over. Remove and add the onion fry off for 2-3 minutes to soften. Add the passata and bring to the boil. Turn the heat down to a simmer and return the pork spare ribs meatballs and the basil and a pinch of salt and pepper. Coat the meatballs in the sauce, and then completely submerge. Cover with a lid a cook for 45 minutes to an hour stirring occasionally.
Step 3
Bring a large pot of salted water to the boil and cook spaghetti as per packet instructions or until just al dente.
Step 4
Drain pasta and return to the pot. Add 2/3 of the pork sauce and toss through to coat the spaghetti. Transfer to a platter and pour over the remaining sauce and meatballs. Serve with parmesan.
Squeeze sausage meat out of casing. Discard casing and roll into 20 cent-sized meatballs.
Step 2
Add oil to a large sauté pan over a medium to high heat and add the pork spare ribs for 3-4 minutes on each side. Remove and add meatballs in a single layer. You can do this in batches. Fry for 3-4 minutes until golden brown all over. Remove and add the onion fry off for 2-3 minutes to soften. Add the passata and bring to the boil. Turn the heat down to a simmer and return the pork spare ribs meatballs and the basil and a pinch of salt and pepper. Coat the meatballs in the sauce, and then completely submerge. Cover with a lid a cook for 45 minutes to an hour stirring occasionally.
Step 3
Bring a large pot of salted water to the boil and cook spaghetti as per packet instructions or until just al dente.
Step 4
Drain pasta and return to the pot. Add 2/3 of the pork sauce and toss through to coat the spaghetti. Transfer to a platter and pour over the remaining sauce and meatballs. Serve with parmesan.
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