1
Place large saucepan with water on stove and bring to the boil.
2
When boiling place pasta in and cook til al dente. Drain.
3
In the meantime place the mince, breadcrumbs, chives, eggs and 2tbsp of worcestershire sauce in a bowl and mix.
4
Roll small amounts of the mixture into balls.
5
Heat a skillet and place meatballs in until well browned all over. Drain on absorbent paper.
6
In a separate saucepan bring the undrained tomatoes, wine, onion (finely chopped), rosemery, water and remaining worcestershire sauce to the boil. Simmer for 20 mins until thickened.
7
Add meatballs to the sauce until heated through.
8
Serve pasta and meatballs in sauce.