BARBERA D’ASTI CROCERA 2020

Brilliant with Clare's Friday night pasta….

Method one – Take a pack of good quality Italian spiced sausages (dolce or piccante depending on your preference), take off the skin and roll them into meatballs – I find smaller is better.

Heat a little olive oil in a pan and fry off the meatballs (try not to move them about too much as they will break up) then transfer them to a plate.

Add more oil to the pan, enough to completely cover the bottom of the pan and throw in a teaspoon of lightly crushed fennel seeds then add 2 cloves of very thinly sliced garlic.

Add a tin of plum tomatoes to the pan and bash them up. If I have any herbs in the fridge (rosemary, bay, thyme) put some in too. Let it bubble away for a few minutes and then check for seasoning,

Add a little vinegar and sugar as well as salt and pepper to balance the sauce. Pop your meatballs back into the sauce and then let them finish cooking while you cook your pasta of choice.

Chill flakes and parmesan are also an excellent addtion