Meatballs in tomato sauce with hidden veggies
Ingredients
4 persons
Meatballs
- 1.5 slices of bread
- 67 milliliters of milk
- 1 kg mixed minced meat
- 1.5 eggs
- 67 grams Grana Padano, grated
- 0.5 bunch flat-leaf parsley, finely chopped
- 1 clove of garlic, crushed
- salt and pepper
Purée
- 1.5 kg floury potatoes, peeled and cut into pieces
- 333.5 grams parsnip, peeled and cut into pieces
- 1 cube of butter
- 133.5 milliliters of milk
- nutmeg
- salt and pepper
Tomato sauce
- 1.5 thick carrots, finely diced
- 1 onion, finely diced
- 1.5 stalks of celery, finely diced
- 0.5 bulb of fennel, finely diced
- 3 cloves garlic, finely chopped
- 400 grams ELVEA Il Puro finely ground tomatoes
- 1.5 bay leaves
- 1 sprig rosemary
- 1.5 sprigs of thyme
- 1 dash of red wine vinegar
- olive oil
- salt and pepper
Preparation
-
1
Boil the potatoes and parsnip in salted water for about 15 minutes until tender and drain.
-
2
Mash the potatoes and parsnip finely. Add the butter and milk and season with pepper, salt, and nutmeg.
-
3
Cut the bread into coarse pieces, pour the milk over it, and knead until the milk is completely absorbed.
-
4
Mix the minced meat with the eggs, Grana Padano, parsley, the soaked bread, and the garlic. Season with pepper and salt. Roll into balls and place them on a baking sheet. Bake for 15 minutes in a preheated oven at 215 °C.
-
5
Sauté the carrot, onion, celery, fennel, and garlic in a generous splash of olive oil. Season with pepper and salt and let it cook gently for about 15 minutes.
-
6
Add the ELVEA Il Puro, bay leaf, rosemary and thyme and let it simmer gently for 15 to 30 minutes.
-
7
Remove the bay leaf, rosemary, and thyme, and blend the sauce until smooth. Season with salt and pepper to taste if necessary.
-
8
Add the fried meatballs to the tomato sauce and let them simmer for a bit longer. Add a splash of red wine vinegar.
-
9
Serve the meatballs in tomato sauce with the potato and parsnip mash.
Buon appetito!
