– Onion (1)
– 1 litre of tomato passata (Tomato paste)
– Red Wine
– 300g of Minced Beef
– 1/4 cup grated Parmesan
– 1 cup of breadcrumbs
– 1/4 parsley or basil
– 2 eggs
– Sea Salt
In a pan fry off 1 diced onion in olive oil until soft. Take 1/3 of the onion out for the polpette and leave the rest for the sauce in the pan. Add 1 litre of tomato passata or tinned crushed tomatoes, a tablespoon of tomato paste, a tablespoon of sugar, a splash of red wine, a pinch of salt and pepper to the pan and simmer on a low heat.
In a bowl mix the onion you set aside with 300g of minced beef, 1/4 cup grated Parmesan, 1 cup of breadcrumbs, 1/4 cup of chopped parsley or basil, 2 eggs beaten, a teaspoon of sea salt and a teaspoon of oregano. Roll into balls and place in the pan of tomato sauce to cook for about 30 minutes or until cooked through.
Serve in a bowl topped with grated Parmesan cheese and chopped parsley. You could serve these with a side of polenta but they are served in Rome just plain and simple – no pasta, just succulent meat balls in a rich tomato sauce.