MEATBALLS IN RED WINE SAUCE

Ingredients :

5 slices of white bread, with crust, cubed

1 cup milk

2 lb 4 oz (1 k) beef ground meat (half pork and half beef may be used)

2 large eggs

1 onion, finely chopped

1 garlic clove

½ cup grated parmesan cheese (optional)

¾ cup fresh parsley, finely chopped

Vegetable oil

Salt

Pepper

1 teaspoon dried thyme

Flour, necessary amount

2 tablespoons butter, at room temperature

1 ½ tablespoons olive oil

2 cups dry red wine

¼ cup tomato paste

3 cups beef broth

1 tablespoon parsley, finely chopped for decoration

Preparation:

Heat vegetable oil in a skillet, add chopped onion and garlic and cook until tender. Reserve.

Soak bread cubes in milk and set aside for 10 minutes. Drain bread to eliminate excess of milk and discard milk. Place bread on a large bowl and add ground beef, eggs, onion and garlic mixture, parmesan cheese, parsley, salt, pepper and thyme.

Transfer to a food processor and process ingredients until mixture is soft. Form 2 inch balls (5 cm) and place them in a previously greased ovenproof dish.

Bake in preheated oven at 350°F (180°C) for 30 minutes. Remove from oven and cool slightly. Dredge meatballs in flour, shaking off excess.

Melt butter and olive oil in a large skillet and brown meatballs in batches. Remove from skillet as soon as they are browned. Return all meatballs to skillet and add red wine and tomato paste. Bring to a boil, stirring occasionally until wine slightly thickens. Add beef broth and lower heat. Bring to a boil, stirring until sauce is reduced and thickens. Correct seasoning.

Before serving transfer meatballs and sauce to a serving dish and sprinkle with parsley.

6 servings

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