Ingredients

Ingredients For the sauce

• 5 tbsp olive oil

• 1 medium white onion, peeled

• 1 celery stick

• 1 carrot

• 1 garlic clove, peeled

• 500g/1lb 2oz beef bones (optional)

• 3 tbsp tomato purée

• 4 x 400g/14oz cans peeled plum tomatoes

• 1 x 680g/1lb 8oz jar tomato passata

• 2 tsp sea salt flakes

• 1 bouquet garni

• 2 bay leaves

• 50ml/2fl oz Marsala wine

• splash balsamic vinegar

• 15–20 basil leaves, washed and torn

• salt and freshly ground black pepper

For the meatballs

• 150g/5½oz raisins

• 100g/3½oz sourdough bread

• 6 sprigs thyme

• 12 sage leaves

• 24 mint leaves

• 24 flat-leaf parsley leaves

• 5 garlic cloves, finely chopped

• 100g/3½oz pine nuts, toasted in a heavy pan

• 3 free-range eggs

• Worcestershire sauce (optional)

• 100g/3½oz pecorino cheese, grated

• 500g/1lb 2oz lamb mince

• 500g/1lb 2oz beef mince

• sunflower oil or vegetable oil, for frying

• salt and freshly ground black pepper

Description

Just Like Mamma Used To Make – And Still Does; This Is Classic Italian Home Cooking. Serve With Pasta, A Crisp Green Salad And A Gutsy Red Wine.

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