Chianti Baked Meatballs

This recipe first came about when my husband Phil was training to do the London marathon. He could eat for England after a long run on a Sunday afternoon and rather than attempting the running, I would be the good wife and prepare this hearty delight. Serve with rigatoni, penne or spaghetti or some chunks of potato mixed with rosemary and olive oil and baked in the oven alongside the meatballs.

serves four

(or two if you have a marathon runner to feed!)

takes about 1 hour to make

for the meatballs

500g minced beef

1 onion, very finely chopped

2 cloves of garlic, crushed

50g stoned black olives, chopped

50g breadcrumbs

25g finely grated

Parmesan cheese

1 lightly beaten egg

1 teaspoon paprika

1 long red chilli, finely chopped

2–3 tablespoons chopped parsley

sea salt and freshly ground

black pepper

for the sauce

2 tablespoons olive oil

250ml Chianti red wine

2 x 400g tins of chopped tomatoes

2 teaspoons caster sugar

a large handful of chopped basil Read more

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