Ingredients

• 25g/1oz fresh breadcrumbs
• 500g/1lb 2oz shin of beef
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 25g/1oz grated parmesan
• 1 egg
• 2 tbsp olive oil
• 100ml/3 ½ fl oz red wine
• 400g tin tomatoes
• Handful basil leaves
• Parsley (flat-leaf or curly), to serve

Tools

• Prospero Kitchen Machine
• Mincer
• Processor with blade
• K beater

Method

1. Prepare the breadcrumbs in the processor, then using the fine mincer, mince together the beef, onion and garlic. Stir in the parmesan and egg. Wet your hands and form the mixture into around 18 small balls about the size of a golf ball. Heat the olive oil in a large frying pan and cook until browned all over (you may have to do this in two batches).
2. If the pan is crowded, transfer the meatballs into a large saucepan. Pour the red wine over, then let it bubble away until syrupy, (about 5 mins). Stir in the tomatoes, 100ml water and basil leaves. Bring up to boil then lower the heat, cover and leave to simmer for 30 minutes until cooked through. Serve on cooked spaghetti, sprinkled with chopped parsley.

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