Nonna Maria’s Meatballs

NONNA’S SUGO WITH POLPETTE
Sunday lunch has always been a special day in the Laureti family, it’s Nonna Maria’s favourite day to bring the family together for lunch to enjoy good food with great wine. This is one of the Laureti’s favourite dishes to enjoy.

Ingredients

Meatballs
500g Pork and Veal mince
1 Egg
2 Sliced of bread
Milk to soak the bread (excess removed)
Splash of red wine
A handful of chopped parsley
1 Tablespoon Olive Oil
Salt and Pepper to taste

Sauce
1 Onion, finely chopped
1 Carrot, finely chopped
1 Celery stick, finely chopped
2-4 Garlic cloves, finely chopped
2 Diced tomato cans
1 Tablespoon tomato paste
2 Tablespoons milk
1 Tablespoon bread crumbs
500g Egg Pasta to serve
Grated Grana Padano to serve

Directions

In a large bowl, soak the bread in the milk then combine all meatball ingredients together & mix thoroughly by hand. Coat hands in oil & wine to roll meatballs into 3cm balls, leave to rest while you make the sauce.

For the sauce, place a large pan over medium heat. Add the olive oil, onion, carrot, celery & garlic, then fry until soft. Add the tomato paste & diced tomatoes. Simmer gently on a low heat for 1–1.5 hours. Season to taste. Add 2 tablespoons milk 1 tablespoon breadcrumbs at the end & combine.

Serve with Egg Pasta and grated Grana Padano. A loaf of pane di casa & pair with Alessandro Reserve Shiraz… Salute!