⅓ bunch fresh parsley, leaves picked and chopped (plus extra to serve)
400 g spaghetti dry pasta, cooked to pack directions
grated Parmesan cheese
Cut the sausages open at one end and squeeze out the sausage meat into small-medium sized meatballs. Set aside. (Approx. 6 meatballs from each sausage).
Heat the oil in a large, deep frying pan with lid, over a MED-HIGH heat. Add onion, carrot and celery and cook, stirring often, for 4-5 minutes or until softened. Add the meatballs to the pan and cook, stirring for 3 minutes or until lightly brown.
Add the wine and passata, using the water to rinse the passata jar, adding to pan. Then stir in the recipe base. Reduce heat, cover and simmer for 15 minutes.
Add parsley to sauce and toss cooked hot pasta through the sauce. Serve topped with additional parsley and parmesan cheese.
Squeeze sausage meat into mini meatballs, make the sauce and then using fresh lasagne pasta sheets and cheese, layer up a deliciously different lasagne.