Italian Polpette in Sugo

Ingredients

• 400g beef mince
• 200g pork mince
• 60g breadcrumbs soaked in 80ml milk
• 1 onion grated
• 3 garlic cloves
• 1 egg
• 40g grated parmesan
• Big handful parsley
• 1 tsp salt
• For sauce: 1 onion chopped, 4 garlic, 2 cans chopped tomatoes, 1 tbsp tomato paste, 100ml red wine, big handful basil, 3 tbsp olive oil
• Crusty bread

Instructions

1. Squeeze the soaked bread; mix with mince, onion, garlic, egg, parmesan, parsley and salt.
2. Shape into walnut-sized balls.
3. Brown in olive oil; lift out.
4. In the same pan, soften onion and garlic.
5. Add wine; reduce.
6. Add tomatoes, tomato paste and basil; simmer 10 min.
7. Return meatballs; simmer 25 min.

Serving suggestions

• Eat with crusty bread to mop the sauce; pasta is optional.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions