Classic meatballs with tomato sauce
Ingredients
4 persons
- 2 cans ELVEA diced tomatoes with Italian herbs
- 4 slices of bread
- 0.5 teaspoon fennel seeds
- 100 grams ricotta
- 1 hey
- handful of flat parsley
- 1 teaspoon cumin
- 1 pinch of chili flakes
- 1 teaspoon oregano
- 600 grams mixed minced meat
- pepper
- salt
- tablespoon of olive oil
- 0.5 bottles of red wine
- 2 dl beef broth
- parmesan cheese
Preparation
-
1
Chop the breadcrumbs lightly in the food processor, together with the fennel seeds.
-
2
Mix the ricotta and the beaten egg in here.
-
3
Chop the parsley and mix with the other herbs and the minced meat. Season with pepper and salt and mix the bread/ricotta mixture into the minced meat.
-
4
Knead well and let rest in the refrigerator for an hour.
-
5
Heat a little olive oil in a deep pan.
-
6
Roll meatballs from the minced meat and brown them over medium heat.
-
7
Repeat this until all the balls are nicely colored.
-
8
Add the red wine and the beef broth to this.
-
9
Bring to a boil and add the diced tomatoes.
-
10
Season with salt and pepper.
-
11
Simmer the meatballs in the tomato sauce covered with a lid on low heat for about an hour and a half.
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12
Serve with grated parmesan and bread or spaghetti.
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13
Buon appetito!
