Tagliatelle con Polpetti

In a large bowl, mix the minces together with the crushed chilli, parsley and garlic. Soak the bead in warm water the squeeze and drain. Add the bread and eggs to the meat. Season and mix well.

Shape into egg shaped balls and fry in 5 tbspns of olive oil for 4 to 5 minutes.

In a large pan, gently fry the onion, carrot and celery until golden. Add the meatballs and red wine. Once the red wine has evaporated add the passata and chopped tomatoes.

Season and cook on a low heat for an hour. Cook the pasta in boiling salted water. Drain and place the pasta into the sauce. Mix and finish with basil.