Meatballs in a Bolognese Sauce

INGREDIENTS:

For the Meatballs:

1 pound ground beef (preferably a mix of beef and pork)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 large egg

Salt and pepper to taste

Olive oil for frying

For the Bolognese Sauce:

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 cloves garlic, minced

1/2 pound ground beef

1/2 pound ground pork

1 cup red wine (optional)

2 cans (28 ounces each) crushed tomatoes

2 tablespoons tomato paste

1 cup whole milk

Salt and pepper to taste

1/4 teaspoon nutmeg (optional)

DIRECTIONS:

Prepare the Meatballs: a. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and pepper. b. Mix the ingredients thoroughly until well combined. c. Shape the mixture into evenly sized meatballs, about 1.5 inches in diameter. d. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides until they develop a golden crust. Once browned, set them aside.

Make the Bolognese Sauce: a. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté until the vegetables are softened. b. Add minced garlic to the pot and sauté for an additional minute until fragrant. c. Incorporate the ground beef and pork into the pot, breaking it apart with a spoon. Cook until browned and any excess liquid has evaporated. d. If using red wine, pour it into the pot and let it simmer until it reduces by half. e. Stir in the crushed tomatoes and tomato paste. Allow the sauce to come to a gentle simmer. f. Pour in the milk and season with salt, pepper, and nutmeg if desired. Stir well to combine. g. Add the browned meatballs to the sauce, ensuring they are fully submerged. Cover the pot and let it simmer on low heat for at least 1.5 to 2 hours, stirring occasionally.

Serving: a. Once the meatballs are cooked through and the sauce has thickened, taste and adjust the seasoning if necessary. b. Serve the meatballs and Bolognese sauce over cooked pasta, such as spaghetti or fettuccine. c. Garnish with additional grated Parmesan cheese and fresh parsley.