1/2 cup pinenuts
1/2 cup raisins
1.1 lb ground beef (500g)
1.1 lb ground pork (500g)
Bunch of Italian parsley, finely chopped
4 leaves basil, finely chopped
2.8oz Italian bread (80g), crust removed
1 cup milk (240ml)
1 cup freshly grated parmigiano cheese (240ml)
salt an pepper to season
1/2 cup extra virgin olive oil (120ml)
1 small onion, chopped
4 cups tomato puree (950ml)
1 cup wine (240ml)
To start your Polpette di Peppe:
In a mixing bowl, add ground pork, ground beef, raisins, pine nuts, parsley, basil, parmigiano cheese, salt and pepper.
Soak bread in a cup of milk and remove excess milk by squeezing the bread with your hands.
Break up bread into small pieces and add to mixing bowl.
Add eggs and mix until ingredients are evenly distributed.
With your hands, shape the meatballs into the size of golf balls.
In a large pot, heat extra virgin olive oil and cook onions until they¨re translucent.
Add red wine, tomato puree and bring it to a boil.
Add uncooked meatballs to the pot and let cook on medium heat for 30 minutes.