Meatballs:
8 oz minced mutton
1 onion – finely chopped
1 egg yolk
1 tbsp fresh white breadcrumbs
1 tbsp freshly chopped parsley leaves
1 tbsp plain flour seasoned with salt and pepper

Sauce:
2 tbsp olive oil
2 cloves of garlic – blanched, skinned then finely chopped
1 lb plum tomatoes – skinned and chopped
¼ pint chicken stock
¼ pint red wine
2 basil leaves, washed, patted dry and chopped
½ tsp of oregano
Salt and black pepper – to taste

Put the mutton, minced onion, lightly beaten egg, breadcrumbs and parsley into a bowl and knead until thoroughly mixed, shape into small balls and coat in a little seasoned flour, tap off the excess. Refrigerate until required

Place the olive oil into a deep frying pan, when hot add the garlic, sweat until translucent and softened

Blitz the tomatoes and add to the onions along with the chicken stock, red wine, basil, oregano, salt and pepper, bring to a boil, then lower heat and simmer and until thickened – approximately 30 minutes

Meanwhile, place equal quantities of butter and olive oil into a frying pan and brown the meatballs in batches, as they are browned place into the pan with the tomato sauce

Serve with Linguini and grated Pecorino Cheese and crusty bread

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