Meatballs in red wine and tomato sauce

Ingredients for 4 servings:

• 4 slices of toast bread, without crust
• 100 ml milk
• 50 g ham (raw) or hard sausage or salami
• 1 bunch of parsley
• 600 g minced beef
• 1 tbsp capers
• 2 tbsp Parmesan, freshly grated
• salt and pepper
• 1 m.-sized onion(s)
• 1 carrot(s)
• 1 stalk(s) Celery
• 2 tbsp olive oil (or rapeseed oil)
• 1 can of tomatoes, diced
• 200 ml red wine, dry
• 12 sage leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

rustic pan dish, quick and easy, but with a twist

Remove the crusts from the toast and pour over the milk. Cut the ham (or salami, or sausage) into very small cubes, finely chop the parsley, and chop the capers. Mix the soft toast with the meat, the diced ham, the parsley, the capers, and the Parmesan cheese, then season with salt and pepper. Mix well with your hands until the dough is smooth and holds together well. Smoothly form small dumplings with moistened hands (an ice cream scoop works well for this). Heat a pan, add oil, and fry the meatballs until well browned on all sides. Meanwhile, clean the vegetables and cut them into very small cubes. Fry them with the meatballs until browned. Be careful not to burn them. Purée the contents of the tomato can with the red wine and add to the pan with the meatballs. Season with salt and pepper, cover, and simmer gently for about 25 minutes (induction level 2-3). Season again with salt and pepper. Serve with pasta or bread dumplings. Boiled potatoes also go well with it.