MEATBALLS, BOLOGNA STYLE

Meatballs, Bologna Style image

Number Of Ingredients 17

SAUCE
1 small onion, finely chopped
1 medium carrot, finely chopped
1 rib tender celery, finely chopped
2 tablespoons olive oil
1 1/2 cups tomato purée
1/2 cup heavy cream
salt and freshly ground black pepper
MEATBALLS
1 pound lean ground beef
8 ounces mortadella
1/2 cup freshly grated Parmigiano-Reggiano
2 large eggs, beaten
1/2 cup plain dry bread crumbs
1 teaspoon kosher or sea salt
1/4 teaspoon ground nutmeg
Freshly ground black pepper

Steps:

1 Prepare the sauce: In a large saucepan or deep heavy skillet, cook the onion, carrot, and celery in the olive oil over medium heat until golden and tender, about 10 minutes. Add the tomato, cream, and salt and pepper to taste. Bring to a simmer. 2 Prepare the meatballs: Place the meatball ingredients in a large bowl. With your hands, thoroughly mix together all of the ingredients. Rinse your hands in cool water to prevent sticking, then lightly shape the mixture into 2-inch balls. 3 Transfer the meatballs into the simmering sauce. Cover and cook, turning the meatballs occasionally, until cooked through, about 20 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves