Polpette al sugo || Meatballs in tomato sauce

Ingredients:

For the meatballs:

• 750 gr beef mince 15/20 % fat
• 1 big or 2 small eggs
• 50 gr. breadcrumb
• 100 ml milk
• 50 gr. grated pecorino cheese or parmigiano cheese
• 1 finely chopped garlic clove
• a sprig of finely chopped flat leaf parsley
• salt
• ground black pepper

For the sauce:

• 3 spoons of evo oil
• ½ glass of dry wine (white or red)
• 1 kg of tomato passata
• salt

Method:

Put all the ingredients in a large bowl and start mixing everything with a spatula, then continue with your hands. You have to reach a soft but elastic consistency, and all the ingredients must be well blended together. If it looks too dry you can add a bit of milk, if it’s too soft you can add some breadcrumbs. Roll the mince mixture into about 30 medium sized meatballs.

Put the meatballs on a roasting tray, Drizzle with a little evo oil then roast at 180 degrees for 15/20 mins, until browned.

Move the roasted meatballs with 2/3 spoons of evo oil in a large pan on medium high heat. Add the wine and let it evaporate a little, then add the tomato passata, ½ l. of water and some salt. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for about 45 minutes stirring occasionally, until you have a rich, thick sauce.

Eat your meatballs with some vegetables and bread or roasted polenta on side, or use them for your Spaghetti with meatballs.

BUON APPETITO!

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You can find the video for this recipe here:

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