Meatballs in Tomato Sauce

Serves	12 meatballs
Dunlop Brothers Family Cookbook	David Rocco

Ingredients

Making the Meatballs

Soak your bread in the milk for a few minutes so the bread softens up.

While the bread is soaking, put the pork and beef in a large bowl, along with the egg, Parmigiano, some chopped parsley and the salt and pepper.

Squeeze the bread to get rid of the excess milk and then crumble it right into the big bowl. This will make your meatballs, soft and moist.

Mix everything well together, using your hands, until you can form meatballs that hold together.
Making the Sauce

Heat up a saucepan on medium. Add the olive oil, onions and some more chopped parsley, and cook until the onions have softened. Add the red wine and let the mixture cook for a few minutes. Then add the strained tomatoes, salt and pepper and bring that to a boil.
Cooking the Meatballs

Add the meatballs to the sauce in the pot.

Turn the heat down to a simmer and let the dish cook for 45 minutes.

Meanwhile prepare your pasta (I like to use fresh pasta) to your liking. Drain and serve with the sauce and two or three meatballs and freshly grated Parmesan cheese and freshly grated pepper.
Variation - Serve on Polenta

These meatballs and sauce are also very tasty when served on Polenta. Buy easy prepare Polenta at the grocery store.

Prepare the Polenta according to the package instructions.

Serve two or three meatballs and sauce on the Polenta, with fresh Parmesan and freshly ground pepper