Meatballs with vegetable sauce
Ingredients
Instructions
- 650 g minced beef from the butcher
- 350 g minced pork from the butcher
- 1 egg or 2 eggs
- 1/2 bunch of chopped parsley
- 6 carrots
- 1 large sweet onion
- 6 small red onions
- 2 large garlic cloves
- 2 bay leaves
- 450 ml crushed tomatoes from Provence
- olive oil
- butter
- water
- salt and pepper
- chilli pepper
- oregano (spices of your choice)
- Prepare the minced meat by adding the whole egg, salt, pepper and 1/2 of the bunch of finely chopped parsley.
- If necessary, add the second egg.
- Mix well to obtain a homogeneous mixture.
- Make meatballs by rolling them between the two palms of the hand.
- Add them to the pan with a little olive oil and butter.
- Let the meatballs cook gently to brown them well on each side. To book.
- In a large pot, heat olive oil and butter.
- Add the sliced onions.
- Add the crushed garlic and the carrots cut into pieces.
- Leave to color and add the spices of your choice and the bay leaves. For me: salt, pepper, chilli and oregano.
- Arrange the meatballs on the vegetables and for the tomato sauce with a little cold water.
- Cover the casserole and simmer over very low heat for 1 hour 15 minutes, stirring occasionally.
- At the end, we have the choice: either we mix the sauce or we serve the meatballs with the sauce and the pieces of vegetables.
- I opted for the second solution.
- Serve meatballs in vegetable sauce with linguine.
Meatballs with vegetable sauce
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