1. In a medium-size bowl, soak bread in red wine and set aside until ready to use.

2. In a medium-size bowl, combine ground beef, onion, garlic, parsley, cumin, and vinegar. Add wine-soaked bread, season with salt and pepper, and knead well until all ingredients are thoroughly mixed. Take 1 heaping tablespoon at a time and shape into oval nuggets about 2 inches/5 cm long. Carefully place in a dish or bowl, cover, and let stand in the refrigerator for 1 hour before cooking.

3. When ready to cook soutzoukakia, heat olive oil in a large heavy skillet and brown soutzoukakia lightly, turning on all sides to cook evenly. Remove from skillet with a slotted spoon and drain on paper towels.

4. To prepare sauce: In a separate large heavy pot, heat olive oil and butter and add flour. Stir vigorously with a wooden spoon until flour browns very lightly. Add tomatoes, wine, sugar, salt, and pepper and bring to a boil. Add soutzoukakia to sauce. Reduce heat, cover, and simmer until meat is tender and sauce thick, about 50 minutes. Add a bit of water during cooking to keep the sauce from reducing too much.