Ingredients: 800 gr (32 oz) minced beef; 6 slices of sandwich loaf bread; 2 onions; 2 dl (6 fl oz) milk; 150 gr (6 oz) gradet parmesan cheese; 3 eggs; a sprig of parlsey; vegetable oil; 2 dl (6 fl oz) olive oil; 2 carrots; 2 celery stalks; 300 gr (12 oz) tomato puree; 2 dl (6 fl oz) white wine; a pinch of salt and pepper; water.

Soak bread in milk for about ten minutes, squeeze and chop fine. Combine in a bowl the bread crumbs, meat, cheese, parsley, eggs, salt and pepper. Stir the mixture until all ingredients are amalgamated. Derive the meatballs from mixing and fry in hot vegetable oil, add the wine and let it evaporate.

Prepare the sauce in a pan, fry the finely chopped onion, carrots and celery in the olive oil. Add the tomato puree and diluted with water. Cooked for a long time until the sauce is thick. Add meatballs and continue to cook for a few minutes. Serve hot.