Some of you might have a stigma for meatballs. The canned meatballs from the school canteens have scarred many people, but if you have been to an authentic Italian restaurant or have taken your hand to homemade meatballs, you’ll know just how much of a great comfort food this is.

Meatballs (for 4)
1 chopped onion
1 chopped garlic clove
12 ozs minced lamb
1 egg yolk
1 teasp dried mixed herbs
olive oil
salt and pepper

Sauce
1/2 pt passata (or tins of toms)
2 tablesp Chopped fresh basil
1 chopped garlic clove
salt and pepper
12 ozs spaghetti
parmesan to garnish

Mix onion, garlic, lamb, egg yolk, herbs and seasoning together and make into balls. Chill for about 30 mins. Fry for about 10 mins until brown. Add sauce ingredients to pan, bring to boil and cover and simmer for about 20 minutes or until tender. Serve with pasta and sprinkle on a little parmesan.

Traditionally, you can’t go wrong with a robust Chianti or a full-bodied Malbec, but my choice from the Curious range is the silky Farina Valpolicella, which is just made for this kind of food.