RECIPE – Meatballs in Tomato Sauce

Polpette al Sugo (Meatballs in Tomato Sauce)

Ingredients

• 500g beef mince (Nicholas & Co Butchery)
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped basil
• 1 cup grated cheese (a combination of Pecorino and Parmesan)
• 2 eggs
• 1 cup breadcrumbs
• ½ cup milk
• 1 clove garlic, crushed
• Salt and pepper

For the sauce

• 1 bottle (700g) tomato passata
• 1 onion, peeled and cut into quarters
• A few basil stalks
• 1 whole garlic clove
• 2 tbsp extra virgin olive oil
• Salt, to taste

Coles Supermarket for all other ingredients 

Method

1. Soak the breadcrumbs in the milk for a few minutes until softened.
2. In a large bowl, combine the beef mince, soaked breadcrumbs, parsley, basil, garlic, eggs, Pecorino and Parmesan, salt and pepper.
3. Mix well until everything is evenly combined, then roll into small meatballs.
4. In a large pot, add the olive oil, passata, onion quarters, basil stalks and whole garlic clove. Season lightly with salt.
5. Bring to a gentle simmer.
6. Carefully add the meatballs to the sauce.
7. Cover and simmer gently for 45 minutes to 1 hour, or until the meatballs are cooked through and the sauce has thickened slightly.
8. Remove the onion, basil stalks and garlic before serving.

Serve with crusty bread, pasta, or simply on their own with a little extra grated Pecorino on top. 🍝