A splash of boiling water added to the tomato sauce stops it from becoming too dry.
Roll the skinned sausages into balls and coat in the flour.
Gently brown the meatballs in the oil on the hob. The flour stops the meatballs sticking.
Remove the browned meatballs from the pan and cook the shallot until softened. Add the remaining ingredients to the pan (except for the courgette) and heat through. Season to taste.
Return the meatballs to the pan. Put a lid on the pan and transfer to the oven for 1 hour at a medium heat. (Add the sliced courgette after about 40 minutes.)
Serve with tagliatelle and grated parmesan.
The courgette can be replaced with fine green beans or sliced green pepper.
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