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Ingredients
- 300g Minced rose veal
- 300g Minced pork
- ½ Cup breadcrumbs
- 3 tbsps milk
- 2 Eggs
- 30g Grated Parmigiano Reggiano
- Bunch of sage leaves, finely chopped
- Pinch of cayenne pepper
- 1 Onion, finely chopped
- 4 Garlic cloves, finely chopped
- 450g Plum tomatoes, roughly chopped
- 150ml Red wine
- 300ml Beef stock
- 1 tbsp Worcestershire sauce
- 2 Bay leaves
- Fresh basil leaves
- Freshly ground salt and pepper
- Olive oil
Introduction
Meatballs deserve a second thought in the summer months. These rose veal meatballs make a perfect summer evening meal when served with a light and refreshing raw courgette ‘spaghetti’ salad.Method
- Prepare the tomato sauce. Sautee the onion and garlic with the olive oil in a cast iron pot with deep sides until translucent.
- Add the plum tomatoes on medium heat for another 5 minutes, then add the red wine, beef stock, Worcestershire sauce.
- Puree with a hand blender until smooth.
- Season with salt and pepper to taste.
- Add the bay leaves and simmer for 20 minutes.
- Meanwhile, prepare the meatballs. Soften the breadcrumbs in the milk for a few minutes while you mix the veal, pork, sage, cayenne pepper, salt and pepper and Parmigiano with your hands.
- Add in two beaten eggs and the softened breadcrumbs.
- Shape and roll the mince into squash ball sized meatballs, and add them to the simmering tomato sauce.
- Cover the pot and cook on low for at least 45 minutes.
