Preparation
Add a drizzle of olive oil to a large non-stick frying pan. Fry off the meatballs in the pan until browned and cooked through. Remove and set aside.
Discard any excess oil or fat leftover from cooking the meatballs. Use the same pan to make your pasta sauce. Over a medium heat, gently fry the onions for ten minutes until translucent. Add the garlic and the red chilli and continue to cook for a further three minutes.
Add the tin of tomatoes to the pan and mix well. Add the sugar and a pinch of salt and pepper. Mix well and bring to the boil, allowing to simmer for 15 minutes.
Add the meatballs back to the sauce and simmer for a further 10 minutes, or until the meatballs are heated through.
Meanwhile, cook your spaghetti according to the packet's instructions.
Mix your cooked spaghetti with your meatballs and tomato sauce. Serve with a sprinkling of Parmesan cheese and some fresh basil on top.