Tagliatelle con polpetta (tagliatelle with meatballs)

Method

1. In a large bowl, combine the pork and venison mince with the chillies, parsley and garlic.

2. Soak the bead in warm water for 2-3 minutes. Using your hands, squeeze out any liquid.

3. Add the bread and eggs to the meat. Season and mix well.

4. Shape the meat mixture into egg-shaped balls. Heat the olive oil in a large frying pan and fry the meatballs for 4 to 5 minutes - until coloured. Remove the meatballs from the pan and leave on one side

5. Tip the onions, carrot and celery into the same pan and fry, stirring occasionally, until golden.

6. Return the meatballs to the pan and pour over the red wine. Heat the red wine over a moderate heat until it has cooked down and reduced by half. Add the passata and chopped tomatoes to the pan. Season well and cook on a low heat for an hour, until the sauce has thickened and the meatballs are tender.

7. Just before the meatballs are ready, cook the pasta in boiling salted water until just tender. Drain, and gently stir the pasta into the sauce. Scatter over the basil before serving.