Polpette in Neapolitan Tomato Sauce

Ingredients

• 500 g beef and pork mince (50/50)
• 80 g breadcrumbs
• 50 ml milk
• 1 egg
• 50 g Parmesan, grated
• 2 tbsp chopped parsley
• 2 garlic cloves, finely grated
• Salt and black pepper
• Olive oil for frying
• Tomato sauce:
• 2 × 400 g whole peeled San Marzano tomatoes
• 1 yellow onion, finely chopped
• 3 garlic cloves, sliced
• 2 tbsp olive oil
• 1 tsp sugar
• Fresh basil
• Salt

Method

1. 1Soak the breadcrumbs in milk. Mix with mince, egg, Parmesan, parsley, garlic, salt and pepper. Shape into 18–20 meatballs.
2. 2Fry the polpette in olive oil until browned all over. Set aside.
3. 3Tomato sauce: Sauté the onion in olive oil for 5 minutes. Add garlic. Pour in the tomatoes and crush. Add sugar and salt. Simmer for 15 minutes.
4. 4Add the polpette to the sauce. Simmer for a further 20 minutes.
5. 5Serve with torn basil, Parmesan and good bread.