In a mixing bowl combine all the ingredients for the cigars. Mix well and using your hands shape into cigar shapes, about 2x1cm, or shape into meatballs. Put onto a plate and chill for at least 30 minutes.
Meanwhile prepare the sauce. Heat a saucepan with some olive oil and pan fry the onion until translucent, about 8 minutes. Add the garlic and paprika cook for another minute. Add the white wine and stir for a minute.
Add the remaining sauce ingredients, stir, bring to the boil and then simmer over a low heat for 40 minutes.
Pour the sauce into a liquidiser and blitz the sauce until smooth. It will thicken quite a bit so add a bit of water until you reach the right sauce consistency. At this stage you can either place back into a clean saucepan and keep warm or cool down, place in the fridge and re-heat when required.
For the meat cigars, heat some oil in a fry pan and cook over a moderate heat until browned well and cooked through. Serve with the sauce.