Meatballs.

AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
Allegra’s Meatballs

Tomato sauce:

1 onion, chopped finely
1 garlic, sliced finely
1 carrot, diced finely
1 liter /1 quart of tomato passata
A handful of basil leaves
5 tablespoons white wine
3 tablespoons olive oil
Salt and pepper

Heat the olive oil in a frying pan over medium heat. Cook the garlic, carrot and onion for a few minutes, then pour the white wine and continue to cook for 6 minutes or until softened. Stir in the passata and season with salt and pepper. Reduce heat to low and cook for 2 hours or until thickened and reduced. Add a pinch of sugar if the taste is too acid and at the very end, throw in the basil leaves.

Tip: Add a tablespoon of grated parmesan to sauce before serving.

Meatballs:

500 g/ 1 pound of minced meat ( I usually mix pork and veal )
80 g/ 1/2 cup stale bread, soaked in milk
2 eggs
1 garlic, finely chopped
1 tablespoon of parsley (finely chopped)
60 g/ 2/3 cup parmesan cheese, grated
Salt and freshly ground black pepper

Combine all the ingredients in a bowl, then roll into 2 cm-diameter balls Heat oil in a frying pan over medium heat.
Working in batches, fry meatballs, turning, for 3 minutes or until browned and cooked through.
Set aside.
Add the meatballs to the sauce and continue to cook on a low heat for 15 min.