INGREDIENTS

HOW TO MAKE IT

1. Peel and finely chop the onion, then place it in the casserole with the extra virgin olive oil and basil leaves. Without frying, pour in the tomato puree and cook for about 30 minutes over low heat. In the meantime, prepare the dough for the meatballs by mixing the pieces of ground meat together with the piece of lard passed through the blender. Soak the stale bread in the milk, squeeze it out well and knead it together with the meat for a long time. Beat the eggs in an ovenproof dish and add the white pepper and salt, the mix of grated cheeses and chopped parsley. Mix everything together for about 10 minutes. Beat the meat by throwing it upwards and dropping it back onto the worktop to eliminate excess air. When the mixture is homogeneous, work it with your hands to create meatballs of about 60 grams.

2. Place the meatballs in the sauce previously prepared in a casserole, shaking the casserole every now and then, so as to prevent them from piling up. Cook over low heat for at least 30 minutes with the lid and then another 2 hours leaving a finger of space between the casserole and lid to make the sauce shrink well. Continue to move the casserole from time to time without using other tools to turn the meatballs.

3. Before serving, let them rest for at least 30 minutes and complete with a sprinkling of finely chopped parsley.