Polpette al sugo
Meatballs with sauce represent the classic recipe of the Italian grandmother. A preparation that belongs to the everyday life of many Italian families, easy to prepare and made up of very few ingredients.
18 oz of minced beef and pork
2 cups of tomato pulp
5 tablespoons of grated Parmesan cheese
4 slices of sandwich bread
1/2 cup of milk
1 small onion, chopped
1 bunch of chopped parsley
salt and pepper to taste
3 tablespoons of extra virgin olive oil
Soften the sandwich bread (or stale bread) without the edges in the milk. Squeeze it very well and put it in a container, where you also add the minced meat.
Mix everything with your hands adding the two eggs, grated Parmesan, the finely chopped parsley, salt and pepper. The dough for your meatballs with the sauce must have a certain consistency without being too soft, otherwise the meatballs in cooking will melt.
With your hands form balls of about 2 inches. In a saucepan put a few tablespoons of extra virgin olive oil, onion and let it brown.
Add the meatballs and brown them, then add the tomato pulp, season with salt and pepper.
Cover with the lid and cook for 15 minutes.
Serve the meatballs with the sauce, sprinkling again with the chopped parsley.