Description
Meatballs in tomato sauce - a dish prigotavlivaemy with slight variations throughout Italy, besides being offered as a main dish, can also be used as a Supplement for different types of pasta.
Ingredients
-
Olive oil
2 Tbsp
-
Garlic
3 tooth
-
Tomatoes in own juice
500 g
-
Tomato
250 g
-
Minced meat
500 g
-
Onion
1 piece
-
Bread crumbs
1 cup
-
Chicken egg
2 piece
-
Parsley
15 g
-
Basil
15 g
-
Salt
1.5 tsp
Cooking
Chop the tomatoes in small pieces.
For the sauce heat in a saucepan the olive oil over medium heat. Fry the chopped garlic for 1 minute until soft.
Add to garlic pureed tomatoes
And sliced tomatoes.
For this dish I used Pomi strained crushed tomatoes. Because they are made from natural, SUN RIPE tomatoes, you have excellent taste, by which we in the winter have missed, as we offer and the markets, and in shops is absolutely tasteless and watery.
Bring to a boil. Cook, covered, over low heat for 30 minutes.
Let cool slightly and add 0,7 tsp salt Using an electric blender, grind the sauce until smooth.
Chop onions and parsley.
Lightly beat the eggs.
Combine ground beef, chopped onion and parsley, breadcrumbs and eggs. Add 0,8 tsp salt. Mix well.
To make stuffing balls.
Heat oil in a large frying pan and fry the meatballs for 10 minutes until they get a nice Golden color.
Ready meatballs put into a separate container.
Pour the sauce into the pan where you fried the meatballs and heat on medium heat.
Add the meatballs to the sauce and simmer on medium heat for 15 minutes under the lid.
Grind Basil
And add to meatballs. Fire off and leave the dish to reach under the lid for about 10 minutes.
The dish is ready. you can bring to the table. Bon appetit! Dish of meat and has a rich taste, therefore, recommended to be served with heavy red wines such as Rosso di Montalcino or Morellino di Scansano.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.