In a large mixing bowl add the mince, garlic, onion, tomato sauce, herbs, breadcrumbs, seasoning and egg. Using your hands mix really well together.
Divide up the mixture into 8 equal portions and shape into a round rissole shape and flatten out slightly. Put on a plate, cover and chill until ready to cook.
Heat a little oil in a fry pan and cook the rissoles over a medium to low heat until cooked through (you may need to do this in two batches).
Meanwhile, prepare the sauce by adding the flour to a jug and bit by bit add the stock and wine, stirring well. Add the pepper and tomato puree, mix well and set aside.
Remove the rissoles from the frying pan and keep warm. Pour in the sauce and using a wooden spoon stir the sauce, heat through and thicken over low heat for approx 3-5 mins. Strain the sauce and mix in the parsley. Pour over the rissoles and serve.
We'll make these again. My wife immediate comment. Great luncheon, and well worth making. Lacking tomato sauce, I used a tablespoon of peri peri chilli sauce. I had a cooks sample of the basic recipe, and would recommend this to anyone liking easy, tasty cooking. - 13 May 2015