Add the wine or sherry and mix until you have a roux-like paste. Add the skimmed pan juices and thin with a little more water if necessary to make a gravy. Alternatively, simply serve the pork ...
Place the beef and pork mince in a large bowl ... Slowly add the red wine, stock and tomato purée, stirring constantly. Pour the gravy over the meatballs and bring to the boil.