8 herby sausages, about 625 g (1 1/4 lb) total weight, or 20–24 prepared meatballs
2 tablespoons olive or vegetable oil
1 onion, chopped or sliced
1 celery stick, trimmed
2 garlic cloves, crushed
1/2–1 teaspoon chilli flakes
500 g (1 lb) sieved tomatoes or passata
1 tablespoon tomato ketchup
400 g (13 oz) wholewheat spaghetti
salt and pepper
If using sausages, squeeze the meat out of the casings and form into about 20 meatballs. Heat the oil in a saucepan and cook the meatballs over a medium heat for 6–7 minutes, turning occasionally, until golden. Remove with a slotted spoon and return the pan to the heat.
Add the onion, celery and garlic to the pan and cook for 6–7 minutes until softened and lightly golden, then add the chilli flakes, passata and ketchup. Season lightly, cover and simmer for 12–15 minutes until thickened slightly. Return the meatballs to the pan for the final 7–8 minutes of cooking time until they are thoroughly cooked, then remove the pan from the heat.
Meanwhile, cook the spaghetti in a large pan of lightly salted boiling water for 10–12 minutes or according to the packet instructions until just tender. Drain the pasta and heap into 4 warmed bowls, then top with the meatballs and sauce to serve.