Beef & ricotta meatball recipe
13 May 2016
Beef and ricotta meatballs
5 shallots diced finely, 3 cloves of garlic crushed, 5 tbs olive oil
Sweat off shallots in the olive oil and refridgerate
1kg of beef mince, 550g ricotta, 250g breadcrumb, 100g parmesan, 2 eggs, 50 grams chopped fresh oregano
Salt and black pepper too taste
Combine all and the cold cooked shallots and garlic. Colour in frying and simmer in tomato sauce.
Tomato and basil sauce
2 shallots, 1 stick of celery, 2 cloves of garlic, 1 carrot
All roughly chopped and coloured in a cm of extra virgin olive oil, 2 glass of red wine, reduce half, 1kg chopped tomatoes
Simmer 1 hour, add 200g butter 10g sugar, season, 50g basil.
Blend until smooth
500g “oo” flour, 1 egg, 200gram egg yolk, 20gram extra virgin olive oil
Combine all and knead, rest