Ingredients
Equipment
Method
MEATBALLS
- In a mixing bowl, add ground meat, pine nuts, raisins, eggs, cheese, parsley, and basil. Soak the bread in the milk, then squeeze out the excess milk. Break it up and add it to the bowl.2 lb lean ground beef, 2 eggs, 1 cup grated Parmigiano Reggiano, 1/2 cup pine nuts, 1/2 cup currants or raisins, small bunch of Italian parsley, a few leaves basil, a hand-full of white bread, 1 cup milk, salt, pepper
- Mix it up and form into small meatballs.
SAUCE
- Saute the onion and saute in the olive oil until softened. Add the wine and can of tomatoes. Bring to a boil.1/2 cup extra virgin olive oil, 1 small onion, 1 28 oz can tomato puree or passata, 1 cup red wine
- You can either fry off the meatballs or roast them up on a baking sheet before adding to the sauce. If you want them super tender. Drop them in the sauce without pre-cooking. Let them braise in the sauce. I prefer dropping them in raw.
COMBINE
- Add meatballs (very carefully so you don’t break them up.). Cook uncovered on medium heat for about 30 minutes. The meatballs come out suuuper tender and absorb the sauce within. You can’t get this kind of tenderness if you cook them separately beforehand.