PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Meatballs:
- 700 gr minced veal
- 2 large eggs or 3 medium
- 2 cloves garlic, germ removed, finely chopped
- 1 / 2 cup Italian parsley, finely chopped
- 3/4 cup grated Parmesan cheese
- 1 / 2 cup bread crumbs
- 1 / 2 cup milk
- 1 / 4 cup olive oil
- Salt
Sauce:
- 1 onion, finely chopped
- 2 cloves garlic, germ removed, finely chopped
- 4 c. tablespoon of olive oil
- 4 jars Stefano Faita tomato basil sauce
- Salt
PREPARATION:
- In a high pot 24cm Julienne, melt the onion and garlic in oil.
- Add tomato sauce, bring to boil.
- Reduce heat, simmer gently.
- Mix all the ingredients for the meatballs. Shape the meatballs.
- Elena rubs hands with olive oil to facilitate the operation.
- Add the meatballs to the sauce.
- Season with salt.
- Simmer the sauce gently, covered, for 1 hour.
