Justine Schofield’s Otway Pork – Pork sausage meatballs



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Serves: 4


Prep: 15 mins


Cooking: 35 mins


  • 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

Otway Old English-style pork sausages


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.

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