Pre-heat oven to 180c. Line a baking tray with baking paper.

Squeeze meat from the sausage casings, discard casings. Roll into small balls, 2 tsp size. Spread meatballs in a single layer on the baking tray and cook in the oven for 15 minutes or until golden.

While the meatballs are baking, place the tomato passata and chicken stock and Gravox Traditional gravy powder in a large saucepan over medium heat, whisk to combine. Season well with sea salt and freshly ground black pepper, then simmer over medium heat for 5 minutes or until slightly reduced. Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and leave to simmer over medium-low heat for 10 minutes or until the sauce thicken.

Meanwhile cook spaghetti in a large saucepan of boiling salted water according to packet instructions, drain.

Divide spaghetti among plates, top with some meatballs and sauce, serve with basil and Parmesan.