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1
Preheat oven to 375 degrees F.
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2
In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined.
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3
Scoop the mixture into mini muffin tins.
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4
Bake until browned, about 15 to 20 minutes.
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5
Serve on split biscuits with sauce and cheese.
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6
Preheat oven to 400 degrees F.
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7
In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper.
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8
Whisk until well blended.
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9
Add butter and combine with fingertips until a coarse meal forms.
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10
Mix in parsley.
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11
Gradually add milk, tossing with a fork until moist clumps form.
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12
Add extra milk if mixture is dry.
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13
Put dough on a floured work surface, folding 8 to 10 times until it becomes firm.
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14
Let rest for 10 minutes under a damp towel.
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15
Roll out on lightly floured work surface.
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16
Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet.
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17
Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes.
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18
In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes.
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19
Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes.
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20
Stir in fresh basil just before serving.
