I’ll be honest. I wasn’t blown away. I dutifully spooned it into my mouth and it made a perfectly adequate dinner that evening.
The next day, however? Like so many tomato sauce based dishes, it shone a day later. Overnight, all the flavours soaked in.
Liberally adapted from a Dish recipe…
A bunch of silverbeet leaves
3 pork sausages
1 red onion
2 cloves garlic, minced
1 tin tomatoes
1 cup stock
Cheese (Parmesan is recommended, but I’m not a big fan of parm – I think we used gruyere)
De-skin sausages and slice up. Cook in some olive oil until done.
Remove and set aside. DO NOT clean pan.
Add onion and garlic to pan and cook till soft.
Add shredded silverbeet, tomatoes and stock, simmer until silverbeet is cooked, then return sausages to pan and heat through. Season to taste.
Mix in cooked spaghetti. Top with grated cheese.
Frugal factor: high. This is a lot plainer than the original, however.