Sausage Meat Balls and pasta

Ingredients (Serves 4): 

• 500g sausage meat
• 1 medium onion chopped
• 1 tablespoon oil
• 1 clove of garlic – peeled  and crushed
• 1 x 425ml tin of chopped tomatoes
• 100ml red wine
• 2 heaped teaspoons of fennel seeds
• ½ chicken stock cube
• 2 heaped tablespoons crème fraiche
• 400 g pasta of your choice

Method:

1. Shape the sausage meat into balls about the size of a large walnut
2. Dry fry them in a non-stick pan.  Keep turning them until they are browned all over and cooked through.  Remove from pan and keep warm.
3. Pour the fat away and wipe out the pan.  Slowly fry the onions in the oil.  When they are soft, add the garlic, tomatoes, red wine fennel seeds and stock cube.
4. Bring to the boil and turn down.  Simmer to reduce liquid, stirring occasionally.
5. Put on a pan of water for the pasta – cook according to the instructions on the packet.
6. When the liquid in the sauce has reduced to about ½, add the sausage meat balls to heat through.
7. When the pasta is cooked, strain.
8. Finally, add the crème fraiche to the sauce and pour over the pasta in a serving dish.