500 g Ostrich Mince

• 2 slices brown bread with crusts cut off and soaked in 60ml water • 2 small red onions, chopped
• 3 cloves garlic, crushed
• 125 ml freshly grated parmesan cheese
• 1 egg

For the sauce:

• 100 ml red wine
• Salt and freshly ground black pepper, to • taste
• 2 tins chopped Italian tomatoes (410 g) • 45 ml tomato purée
• 75 g pitted black olives
• 60 ml roughly chopped origanum
• 125 g mozzarella cheese, thinly sliced

• Add the meat, along with half the crushed garlic, half the onion, bread, egg and 25g parmesan into a large bowl. Season and shape small balls of approximately 2.5cm.
• Heat some olive oil in a pan and fry the meatballs until brown, shaking the pan frequently. Drain.
• Using the same pan, add a little bit more oil and fry the remaining onion until soft. Add wine and allow to bubble until most of the wine has evaporated. Stir in remaining garlic, tomatoes, tomato
  paste, bring to the boil, and allow to bubble until slightly thickened.
• Stir in olives, most of the origanum (leave a little for garnish) and the meatballs. Cook gently for
  5 minutes.
• Arrange mozzarella slices over the top and sprinkle with the remaining parmesan and oregano.
  Season with black pepper and cook under the grill until the cheese starts to melt.