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Ingredients

• Extra virgin olive oil (EVOO), for drizzling, plus 4 tablespoons, divided
• 6 cloves garlic, 2 thinly sliced, 4 minced or finely chopped
• 1 small onion, peeled and halved
• 1 bay leaf
• 1 can San Marzano tomatoes (28-32 ounces)
• 1 can crushed tomatoes (14 ounces)
• Salt and pepper
• A pinch of sugar
• A few leaves of fresh basil, torn
• 4 red bell peppers, tops removed, seeds scraped and bottoms trimmed to sit upright
• 4 1/2-inch-thick slices good-quality white bread or Italian bread, crusts trimmed
• Whole milk, for soaking bread, 1-1 1/2 cups
• 1 pound ground veal or ground lamb or meatloaf mix (beef, pork and veal)
• 2 eggs, lightly beaten
• 1 box frozen chopped spinach, defrosted, drained well and finely chopped
• Freshly grated nutmeg
• 1/2 cup freshly grated Parmigiano Reggiano cheese, plus some for topping peppers (a handful)

Description

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