John Myers
Contents
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Ingredients
Polpette:
- 300 g Ground beef
- 1 medium sized Onion
- 1 Egg size M.
- 0,5 bunch Finely chopped parsley
- 100 g Finely grated Parmesan
- Pepper salt
- 1,5 tbsp Olive oil
Sugo:
- 1 medium sized Onion
- 1 size Clove of garlic
- 400 g Tomatoes in pieces a.d. Can
- 2 tbsp Tomato paste
- 50 ml White wine
- 1 tbsp Dried oregano
- Pepper, salt, pinch of sugar
- Possibly some water
- 2 gehl. Tbsp Roughly chopped basil
- 100 g Parmesan, roughly grated
- 400 g Pre-Cooked strozzapreti
- Alternatively 300 g finished product raw
Instructions
Polpette:
- Peel the onion, dice finely. Skin the garlic, finely chop. Wash, dry and finely chop parsley. Finely grate the Parmesan. Knead everything with the meat, egg and spices with your hands and then form small (table tennis ball-sized) balls. Fry them all around in the oil, then take them out of the pan and store them briefly.
Sugo:
- Sweat the onion and garlic in the frying fat of the polpette until translucent. Deglaze with the tomatoes, stir in the tomato paste, pepper, salt, sprinkle in oregano and season with spicy sugar. Then simmer gently for about 2 minutes, stir in the wine and add the polpette. Cover them well with the sauce and let it steep for about 3 minutes over medium heat.
Completion:
- For the production of homemade strozzapreti here is the link: Strozzapreti. Then cook them for 5 - 8 minutes beforehand, drain, drain well and then immediately add to the sauce with the dumplings. Mix everything together well and let it steep for another 2 - 3 minutes. Do the same for a finished pasta product.
- Before serving, roughly chop the basil and fold in. Then arrange in a deep plate and decorate with the grated Parmesan.
