for 4 person

To soak the bread

250 g	day-old bread
2 dl	milk

Onions

2	onions
2	garlic cloves
3 sprig	rosemary
2 tbsp	olive oil

Meatball mixture

1	egg
½ bunch	basil
250 g	ricotta
40 g	grated Parmesan
¾ tsp	salt
a little	pepper

To fry the meatballs

2 tbsp	pine nuts
	oil, for frying

Sugo

750 g	puréed tomatoes
2 tbsp	olive oil
1 tsp	sugar
½ tsp	salt
a little	pepper
½ bunch	basil

How it's done

To soak the bread

Break the bread into chunks, place in a bowl, pour in the milk, cover and leave to absorb for approx. 15 mins.

Onions

Peel and finely chop the onions and garlic, finely chop the rosemary. Heat the oil in a non-stick frying pan. Sauté the onion, garlic and rosemary for approx. 10 mins.

Meatball mixture

Roughly chop the soaked bread in a food processor, return to the bowl. Beat the egg, finely chop the basil, mix in both along with the ricotta, cheese and onion mixture, season. Knead well by hand until the ingredients form a compact mass.

Meatballs

Shape the mixture into approx. 25 balls.

To fry the meatballs

Dry-roast the pine nuts in a non-stick frying pan. Remove and set aside. Heat a dash of oil in the same pan. Reduce the heat, fry the meatballs for approx. 10 mins. all over until golden brown, then remove.

Sugo

Place the tomatoes, oil and sugar in the same pan, season, simmer for approx. 10 mins. Return the meatballs to the pan and heat gently. Tear off the basil leaves, sprinkle with the reserved pine nuts.

Show complete recipe