Meatballs in tomato sauce

Heat the oil in a large pan and soften the chopped onion with the celery and garlic cloves.

Stir in the tomato purée and continue cooking for a minute before adding the tomatoes, cinnamon, stock, wine and seasoning to taste.

Simmer the sauce in an uncovered pan for about an hour, stirring occasionally. If you prefer a smooth sauce, blend it with a food processor or stick blender, or you can leave it as it is with a chunky texture.

Make the meatballs while the sauce is cooking, Heat three tablespoons of olive oil in a frying pan set over a medium heat and soften the onion with the garlic cloves for about 3-5 minutes. Leave to cool.

Mix the pork, with the cooled onion and garlic, and add the basil leaves, cinnamon and pepper. Work everything together and shape into 16-18 meatballs.

Heat the remaining one tablespoon of oil in a frying pan and cook the meatballs for 5-7 minutes, turning occasionally. Add to the tomato sauce.

Serve with a mound of boiled rice flecked with chopped parsley.