Squeeze the sausages from their skins into a large bowl. Dump in the beef mince and finely grate in 1 onion. Season generously with salt and black pepper, mix together then use your hands to shape into 20 large meatballs. Place on a baking sheet.

Get a large non-stick frying pan over a medium–high heat. Drizzle in some olive oil and fry the meatballs for 5–6 minutes, in batches if you need to, until evenly browned. Set aside on a tray.

Reduce the heat to low. Finely chop the remaining onion, scrape into the pan, along with a drizzle more oil if needed. Turn up the heat to medium, fry, stirring occasionally, until soft. Finely chop the garlic.

Add the garlic and tear the 'nduja into the pan. Fry, smooshing with the back of your spoon to break it up until the 'nduja is pretty much melted. Tip in the chopped tomatoes along with half a tin of water. Bring the sauce to the boil, lower the heat and simmer away while you cook the spaghetti. Season with salt and black pepper.

Get a large saucepan of salted water on to boil, then drop in the spaghetti. Cook for 1 minute less than the packet instructions say to.

Add the meatballs back to the tomato sauce. Simmer for 5 mins, then flip each one over and continue to cook until the pasta is done.

When the pasta is cooked, drain in a sieve or colander but save a half of a mugful of the cooking water. Tip the pasta back into the saucepan. Push all the meatballs to one side and spoon the sauce into the spaghetti. Toss together, adding a little pasta water to create a silky sauce.

Divide the pasta and sauce between four bowls. Top each with five meatballs, tear over the basil and serve with a hunk of Parmesan on the side ready for grating. Heaven.