Chef Gianluca Deiana Abis: Polpette di Carne alla Salsa di Pomodoro/ Meatballs with tomato Sauce
Prep. time: 60 minutes
Cook Time: 60 minutes
Difficulty: 2 out of 5
Ingredients for meatballs:
1 1/2 lb ground beef
1/2 lb ground pork
1 1/2 cup bread crumbs (I used bread crumbs made from bread sticks GRISSINI TORINESI)
1 tbsp of oil poached garlic
1 tsp salt
black pepper qb
1/2 cup chopped fresh parsley
1 cup béchamel sauce
1/2 tsp nutmeg
Ingredients for tomato sauce:
2 and half lb of San Marzano's tomatoes
3 tablespoons extra virgin olive oil
Sea salt to taste.
8 basil leaves
Ingredients for béchamel sauce:
3.5 oz.(100gr) of butter
3.5 oz.(100gr) of Flour 00 (multipurpose Must be Italian)
1 liter of milk (the milk must be very fresh and whole)
1 pinch grated nutmeg
Sea salt to taste
To prepare tomato sauce first you need wash the tomatoes very well, then dry them. Cut in half each tomato, remove the seeds and the part that was attach to the stem. Now place the tomatoes in a sauce pan at low heat turning them occasionally, until they are wilted. Now pass the tomatoes in to a puree (with a , pour the mixture into a smaller pot and put back with the olive oil and the salt over high heat until the desired density. Once the sauce is ready add the basil.
To prepare béchamel sauce, place the milk in a small saucepan to heat flavored the milk with nutmeg and a pinch of salt . In an other sauce pan melt the butter over low heat then turn off the heat and add the sifted flour, stirring with a whisk to avoid lumps. Then put on low heat and stir until it becomes golden brown (Roux). Add the milk little bit at the time to the roux, stirring vigorously with a whisk, let it cook for 5-6 minutes on low heat (keep whisking) until the sauce has thickened and begins to boil. Voila' your besciamella is ready.
To prepare meatballs: Combine all ingredients together until well mixed. Don't use a spoon--that tends to compact the mixture as you stir and results in dense, hard meatballs. Instead, use your fingers and lightly mix ingredients together. Form meatballs with your hands or a scoop, again using a light touch--don't mash them together any more than is necessary for the shape to hold.
Place the meatballs in the tomato sauce, cover and cook for 10 minutes over medium-low heat, turning them a few times during cooking. Uncover and continue cooking for 10 minutes or until cooked through.
This is the base for the tomatoes sauce. Sauté onions or garlic to make the sauce tastier.
You can use béchamel for many dishes such as lasagne, cannelloni, pasticci, gnocchi alla parigina and many other pasta dishes. I love to add some béchamel sauce in my meatballs mixture, you see how good they will be!