Meatballs with Sauce (Polpettine al Sugo)
Instructions
Place the minced meat in a bowl, add the chopped sausage, parsley and garlic finely chopped, grated Parmesan and bread did soften in water, squeezed and fragmented, and then stir the ingredients with a wooden spoon.
When thoroughly mixed, linked with a beaten egg with a pinch of salt and ground pepper.
Obtained from mixture many small round balls, modelling them slightly with your hands wet.
At this point, pour in a pan with olive oil, let it warm up and friggetevi the meatballs to moderate flame for 4-5 minutes, or until they are browned evenly.
When done, remove them from the pan with a skimmer and put them on a paper towel to remove excess grease.
Peel the onion, chop finely with the Crescent and sauté in a pan with a few tablespoons of olive oil, moderate heat for about 5 minutes.
Add the tomatoes and pureeing, add salt, pepper and basil and simmer fresh focus for about ten minutes.
Spent the time indicated, place the Meatballs in the saucepan with the sauce and continue cooking for another 15 minutes.
Serve the meatballs and sauce along with a polenta, or use as a topping for pasta.
Ingredients and dosing for 4 persons
- 300 g of pulp of minced beef
- 100 g of sausage
- 4 sprigs of parsley
- 2 cloves of garlic
- 2 tablespoons of grated parmesan cheese
- 1/2 stale sandwich
- 1 egg
- 1 onion
- 500 g of tomatoes
- Olive oil
- 1 sprig of basil
- Salt
- Pepper