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1
First, make the sauce.
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2
Start by heating up a drizzle of olive oil in a frying pan over a high heat until it starts to smoke.
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3
Add the fresh tomato and stir around the pan until they take on some colour and begin to break down.
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4
You need to get the pan very hot so that the natural sugars in the tomato come out the moment they make contact with the hot oil.
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5
Add the onion and a pinch of salt.
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6
Cook while stirring for 3 minutes, then add the garlic and tomato paste.
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7
Once the onion has been partially cooked, add the tinned tomato, reduce the heat to low and cook for at least 1 hour or until reduced by around half.
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8
Season with salt and lots of pepper, and add the torn basil leaves at the end.
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9
Finish with another good drizzle of olive oil.
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10
Now make the meatballs.
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11
In a mixing bowl, season the pork, beef and veal with salt and pepper.
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12
Soak the bread in the milk, then remove any excess milk by squeezing the bread in your hand.
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13
Tear up the bread into small pieces and add it to the meat.
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14
Add the garlic and onion, parsley, chilli flakes, nutmeg, parmesan and ricotta cheese.
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15
Finally, add the egg to the meat mixture and fold everything together with your hands.
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16
Roll 60g portions into balls and place them on a tray.
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17
Now pour two litres of the sauce into a heavy-based saucepan over low heat and bring it to a gentle simmer.
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18
Tear up the basil leaves and add them to the sauce.
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19
Gently introduce the meatballs into the liquid one at a time, starting from the outside of the pot and working your way into the centre.
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20
Cook at a gentle simmer for 1618 minutes.
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21
Once cooked, these meatballs should be tender and falling apart.
