Basic Italian

[Thomas]

It would change mine only if your meat sauce was Bolognese, which is different from a ragu. Incidentally, meatballs--in my always shy opinion--MUST be from ground pork and veal; never use beef.

recipe: 1/2 pound of each meat, 1 egg, chopped parsley, black pepper, pressed garlic, breadcrumbs.

Mix the meat with all ingredients except the breadcrumbs; then, slowly add the crumbs until the consistency is nearing, but not quite, firm. It is difficult to do it any way other than by feel, but perhaps somewhere between 1/4 and 1/2 cup of crumbs would do it.

Roll out your meatballs (2 inch circles) and then brown them in olive oil. You are not cooking them, you are sealing them by cooking the outside. Then put them into the tomato sauce and simmer.

Salice Salentino, Copertino, Nero D'Avalo, Lacryma Christi, Aglianico, my word, there are more to pair with this dish...

[This message has been edited by foodie (edited 10-20-2003).]