Italian cuisine · Meat & Kebab

Polpette al Sugo

Tender beef meatballs slowly braised in tomato sauce.

Ingredients · for 4 servings

• 600 g minced beef
• 100 g stale white bread
• 150 ml milk
• 1 egg
• 80 g parmesan
• 2 garlic cloves
• 800 g passata
• 1 onion
• 1 bunch parsley
• 5 tbsp olive oil
• Basil
• Salt
• Pepper

Instructions

1. Soak the bread in milk, squeeze it out and knead with the mince, egg, parmesan, garlic and parsley.
2. Chill the mixture for 20 minutes, then shape walnut-sized balls.
3. Brown the balls all over in olive oil and remove them.
4. Sweat the onion in the pan juices, add the tomatoes and bring to the boil.
5. Return the meatballs and braise covered over low heat for 40 minutes.
6. Scatter with basil and serve with bread or pasta.