Main courses
Main courses
Meatballs in tomato sauce
These meatballs cook in tomato sauce and are served with plenty of it. A homely dish to share, with a slice of bread to mop up the sauce left on the plate.
From Nonna Adele’s kitchen
Temperatures: At least 71 °C in the centre of the minced beef and pork
LET’S GET COOKING
Method
Soak the bread in the milk and squeeze it out. Mix with the meat, egg, Parmigiano, parsley, salt and pepper. Do not taste the raw mixture.
Shape evenly sized meatballs. Brown in oil, turning gently, then transfer to a plate reserved for food that still needs cooking.
Soften the chopped vegetables and garlic in the pan. Add the passata and wine, then return the meatballs to the sauce.
Cook gently, covered at first, for about 20 minutes; add a little water if needed. Continue until a clean food thermometer reads at least 71 °C in the centre of the largest meatballs.
Remove the garlic and serve using clean utensils. Browning on the outside alone does not show that the inside is cooked.
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