Meatballs with tomato sauce

Recipe from: 8/1/2007 12:00:00 AM
Ingredients 15
Servings 6
Time 30

Ingredients

  • 30
    ml
    Olive oil
  • 2
    Onions, finely chopped
  • 750
    g
    Canned whole Italian tomatoes
  • 125
    ml
    Red wine
  • 40
    ml
    Tamato paste
  • 40
    ml
    Fresh basil, chopped
  • 5
    ml
    Sugar
  • Salt and freshly ground pepper
  • 400
    g
    Beef mince
  • 400
    g
    Pork mince
  • 3
    Sliced white bread
  • 2
    Eggs
  • Freshly chopped oregano
  • 250
    ml
    Grated parmesan cheese
  • Finely chopped parsely
 

Method

145
 
Tamato sauce
1. Heat the olive oil in a large frying pan. Add the chopped onions and sautè until they are translucent and soft.
2. Add the rest of the ingredients and flavour with salt and freshly ground pepper.
3. Allow the mixture to cook slowly for an hour and a half, with the lid slightly open, not forgetting to stir every now and then.
4. Pour the sauce through a sieve or use an electric blender. Flavour if necessary.

Meatballs
1. Thoroughly mix the two types of mince meat.
2. Allow the bread to soak for about 10 minutes. If any, remove the excess water.
3. Mix together the bread and the mince and add the rest of the ingredients. Mix thoroughly. Flavour with salt and freshly ground pepper.
4. Shape large-sized meatballs and pack closely together in an oven dish.
5. Allow to bake in the oven for 1 hour at 180 C. Pour the tamato sauce over the meatballs and allow to it to bake for a further 15 minutes.

 

Read more on: sauté  |  slow cook
 

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