Ingredients

• 600g/1lb 5oz spaghetti
• 250g/8¾oz minced beef
• 1 egg
• 100g/3½oz "00" or strong flour
• 600g/1lb 5oz tinned
• chopped tomatoes
• 1 medium onion
• finely sliced
• 1 red chilli
• finely sliced
• small glass of red wine
• 90ml/3¼fl oz olive oil
• handful of flatleaf parsley
• finely chopped
• 100g/3½oz pecorino cheese
• salt to taste

Directions

• In a large bowl
• mix the minced beef
• egg and parsley together. Season to taste.
• Now take a teaspoon of mixture and
• in your hand
• roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.
• In a frying pan
• gently sauté the onions and chilli in the olive oil until soft.
• Add the meatballs and gently fry until golden brown.
• Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated
• pour in the chopped tomatoes. Season to taste and cook for a further four minutes.
• In the meantime
• cook the pasta in boiling
• salted water until al dente. Drain and add to the sauce.
• Mix well and serve with freshly grated pecorino.