meatballs;
1 onion
2 tbsp oil
4 slices white bread crust removed
200ml milk
1 kg minced beef
2 beatenb eggs
4 tbsp grated parmesan
1 tbsp paresley
Sauce
2 tbsp olive oil
1 tbsp butter
1 onion
2 cloves garlic
1 carrot
1 stick celery
2 tbsp red wine or apple juice
3 400g tins tomatoes or 2 700g passata
3 bay leaves
200ml milk
Chop onoin finely and cook sprinkled with salt for about 10 mins in 1 tbsp oil. Remove. Cover the bread with milk in a dish and leave to absorb.
FOr the sauce;
In a large pan put in the oil and butter with the onion, garlic, carrot and celery that you've blitzen in the processor.
Cook onion mix until soft and add wine or jiuce and 2.5 tins tomatoes. Add bay leaves. Coook 20 mins, add milk and cook for 10 mins more.
Meatballs;
Put minced meat into a bowl and add milk-soaked bread. Add beaten aggs, parmensan, cooked onion, parsley and salt and pepper. Mix well, with your hands.spread flour on a surface and with your hands, form the meat into small balls. Turn each in the flour and place on a plates (makes about 46).
Heat a tbsp oil in a frying pan and brown meatballs. When all are browned, throw in the remaining half a tin of tomatoes an the put the contents of the pan over the meatballs and sauce. Cook in the pan for 20-30 mins. eat with rice, she says.