LA CASA DI NONNO ELIGIO

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ITALIAN RECIPE OF THE DAY

MEATBALLS IN TOMATO SAUCE - Speciality from Naples

For 4-6 servings:

1 kg minced veal
A few sprigs of flat-leaf parsley
2 slices day-old bread, soaked in 3 tablespoons milk
2 tablespoons olive oil
1 carrot, coarsely chopped
1 small onion, coarsely chopped
800 g ready-made tomato passata
½ garlic clove
1 egg, beaten
Salt and freshly ground black pepper

Combine the veal, parsley, egg and soaked bread in a large bowl. Season with salt and pepper. Mould the mixture into 20 meatballs and fry gently in a pan with the olive oil, carrot, celery and onion. Add the tomato passata and ... continue

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