- 250g minced beef
- 1 egg, lightly beaten
- 4 tbsp flat leaf parsley, roughly chopped
- 100g plain flour for coating
- 3 tbsp Filippo Berio Olive Oil
- 1 onion, peeled and finely chopped
- 70ml red wine
- 2 x 400g cans Cirio Chopped Tomatoes
- 1 red chilli, finely sliced
- 500g spaghetti
- 100g Pecorino cheese
MethodIn a large bowl mix together the minced beef, egg and parsley. Season with salt and black pepper. Take a large teaspoon of the mixture and roll into a ball. Roll in flour and put to one side. Repeat with the remaining mixture.
In a large frying pan, heat the oil and cook the onions for 10 minutes until soft. Add the meatballs and fry gently for about 5 minutes until golden brown.
Add the wine and simmer for 2 minutes until almost evaporated. Add the tomatoes, chilli and season with salt and black pepper. Simmer for a further 5 minutes.
Meanwhile, cook the pasta in a large pan of boiling water for 10 minutes until 'al dente' or according to packet instructions. Drain and put back into the pan. Stir in the sauce and serve with fresh Pecorino cheese and parsley, if desired.