Polpettine al sugo

Ingredients

• Ground beef (lean cut)250 g
• White bread (crumb)40 g
• Whole milk50 ml
• Parmigiano Reggiano DOP (aged 24 months)20 g
• Tomato puree300 ml
• Extra virgin olive oil10 g
• Small carrot20 g
• Celery10 g
• Yellow onion10 g

Allergens

Gluten, Milk, Celery

Method

1. Finely mince the carrot, celery, and onion until they form a very fine texture.
2. In a bowl, soak the breadcrumbs in milk for about 5 minutes until fully absorbed.
3. Lightly squeeze the bread and combine it in a bowl with the ground beef and grated Parmigiano Reggiano.
4. Mix the ingredients by hand until you achieve a smooth and soft consistency.
5. Form small meatballs about 2 cm in diameter (approximately 15-18g each).
6. In a non-stick pan, sauté the minced vegetables with olive oil and two tablespoons of water over low heat for 5 minutes.
7. Add the tomato puree and bring to a gentle simmer.
8. Carefully place the meatballs into the sauce, cover with a lid, and cook over low heat for 20 minutes.
9. Turn the meatballs halfway through cooking and add a tablespoon of hot water if the sauce becomes too thick.
10. Ensure the center is fully cooked and let cool slightly before serving.