PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 300gr Stefano’s fennel sausage meat (about 4 sausages)
- 600gr ground lamb
- 3 eggs
- 1 clove of garlic, degermed and finely chopped
- ¾ cup grated pecorino cheese
- ½ cup unseasoned breadcrumbs
- ¼ cup Italian parsley, chopped
- ½ cup milk
- Stefano’s olive oil
- Salt
PREPARATION:
SAUCE:
- 2 cloves garlic, degermed, minced
- 4 tbsp. Stefano’s olive oil
- 4 x 648 ml jars of Stefano’s tomato basil sauce or your own
- Fresh basil
- In a 24cm High Granit pot, sauté garlic in oil.
- Add tomato sauce and bring to a boil.
- Reduce heat and simmer gently.
- Mix all ingredients to make meatballs. Shape the meatballs.
- Elena smears her hands with olive oil to facilitate the process.
- Add the meatballs to the sauce as you go.
- Simmer the sauce gently, covered, for 1 hour.
- Adjust the seasoning.
- Serve with homemade fettuccine
