28 recipes

21
share on

Meat the Sugo

ingredients

servings

5

Ground beef, lean meat

800 oz

Bread for sandwiches

6 slices

Eggs

1 unit

Iodized salt

1 pinch

Pepper

2 oz

Water

2 spoons

Canned tomato sauce, without salt

1 fl oz

Extra virgin olive oil

1 spoon

Oregano

2 spoons

Laurel

1 leaf

Parmesan aged 30 months

40 oz

second courses from Italy

Meat the Sugo

Meat the Sugo

with meat with gluten with eggs source of B vitamins high in iron high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Meat the Sugo

I've always had a weakness for the meatballs, especially for those preparing Grandma Giusy. She likes to add some ham, a real chicca in the dough of the meatballs! Today, however, I have the pleasure of revealing my version of the meatballs with the sauce, the tender and gourmand flesh!

Meat the Sugo step 1

step 1

Making this recipe is always a hike, the process is simple and fast. In a bowl add the ground meat, Parmesan cheese, an egg, sliced ​​pancarré, salt and pepper.

Meat the Sugo step 2

step 2

To give more softness to the meatballs I recommend adding some 2-3 tablespoons of water to the compound.

Meat the Sugo step 3

step 3

After kneading well, form the meatballs and place them on an oven-baked reamer. Bake 170 ° Baking oven for about 10 minutes.

Meat the Sugo step 4

step 4

Meanwhile, prepare the sauce in a pot to pour the tomato paste and season with salt and pepper. Season with an olive oil, dry oregano and bay leaf.

Meat the Sugo step 5

step 5

Let bake to low flame with lid. When the meatballs are ready to add them to the sauce.

Meat the Sugo step 6

step 6

Keep cooking for at least half an hour with low-lid lid. You will feel goodness, soft and tasty!

Loading pic