Sweet and sour meatballs

Method

1. To make the sauce: Put the onion, garlic, oil and butter in a heavy pan and cook over a low heat for 5 mins, stirring occasionally to soften but not brown the onion. Add the parsley and tomatoes and cook for about 15 mins, stirring occasionally.
2. Meanwhile, to make the meatballs: Slit the skin on each sausage and pull out the meat, breaking each sausageinto 6 rough pieces.
3. Purée the sauce through a sieve into a jug, or use a stick blender, then add the vinegar, sugar, spice and seasoning.
4. Fry the chunks of sausage meat for 5 mins in a frying pan (no oil needed). Drain off any excess fat. Pour the tomato sauce into the pan and cook, covered, for 10 mins. If the sauce becomes too thick, add a little water.
5. Meanwhile, cook the pasta according to directions on the pack. Serve the meatballs in the sauce on the pasta. Sprinkle with more chopped parsley. Serve with salad and freshly grated Parmesan.
6. Woman's Weekly cooker editor Sue McMahon's tip: Use good-quality sausages with a high-meat, low-fat content for the best flavour.
7. How to freeze: Cool the sauce, pack into a tub, seal, label and freeze. Use within 3 months. Thaw in the fridge.

Woman's Weekly cooker editor Sue McMahon's tip: Use good-quality sausages with a high-meat, low-fat content for the best flavour.How to freeze: Cool the sauce, pack into a tub, seal, label and freeze. Use within 3 months. Thaw in the fridge.Nutritional values are for maximum number of servingsFeature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe