Polpette al Sugo

Ingredients (for 4 people)

For the meatballs:

500 g of ground beef

150 g of stale bread soaked in a little milk or breadcrumbs

1 egg

40 g of grated Parmesan cheese

40 g of grated Pecorino cheese

1 clove of garlic

Parsley leaves

1 teaspoon of freshly ground black pepper

Salt

100 g of flour

For the sauce:

700 g of Mutti tomato pulp

3 tablespoons of extra virgin olive oil

1 clove of garlic

1 onion

Salt and pepper

Basil leaves

Procedure

Mix together the meat, well-squeezed breadcrumbs (or grated bread), egg, grated Parmesan and Pecorino cheese, a clove of garlic, chopped parsley, a pinch of salt, and freshly ground black pepper.

To form small meatballs and coat them in flour.

Heat a drizzle of extra virgin olive oil in a small non-stick pan. Place the meatballs in the pan and cook for about 10 minutes, flip them, and cook for an additional 6-7 minutes or until they are lightly golden.

In another pan, sauté a clove of garlic and finely chopped onion in extra virgin olive oil.

Add the tomato pulp, a pinch of salt and pepper, and cook for about 10 minutes.

Then, combine the meatballs and let them simmer for approximately 15 minutes over low heat.

Finish by adding a few basil leaves.