Polpette Al Sugo

Tools

• [OPTIONAL] Ice cream scoop

Ingredients

• 200g ground beef
• 150g ground pork
• 15g butter
• 30g stale bread (or crumbs)
• a bit of milk (to soften the bread)
• 1 egg
• 20g parmesan
• parsley
• salt
• pepper
• 1 onion
• 600g diced tomatoes (I use canned ones)
• oregano
• fresh basil
• freshly ground pepper

Directions

• Add some milk to the bread (it should become soft)
• Weigh and mix beef, pork, butter, egg, parmesan, some parsley leaves, the softened bread and add salt and pepper to taste
• Dice the onion and put it in a pan with high sides with some oil, stir fry until transparent
• Add the diced tomatoes (with their sauce), oregano and salt to the pan and bring to a simmer on medium heat, in the meantime
• use the ice-cream scoop or your hands to shape the meatballs
• Once enough meatballs to fill the pan are shaped put them in the sauce, they’ll need to cook for 20/25 minutes
• Every now and then delicately flip the meatballs
• You can use the same sauce to cook multiple batches, but I usually like to make more sauce as it becomes an amazing pasta condiment
• Serve 3/4 meatballs with their sauce, add fresh basil and some freshly ground pepper