Ingredients
- 500 g lean ground beef
- 200 g Le Gruyère AOP
- 200 g veal sausage meat
- 20 g old-fashioned mustard
- 200 g Panko (Japanese breadcrumbs)
- 2 eggs
- 100 g onion
- 10 g garlic
- 1 pinch of pepper
- 1 pinch of salt
- 800 g diced tomatoes
- 50 g onion
- 30 g tomato paste
- 5 g garlic
- 10 g of fresh basil
- 5 g rosemary
- 5 g of thyme
- 1 pinch of pepper
- 1 pinch of salt
Instructions
- Finely chop the onion and garlic and sauté in butter until translucent, then let cool.
- Cut the Le Gruyère AOP into large cubes (1 cm).
- Mix the minced meat with the veal sausage meat, mustard, Panko, egg and onion mixture.
- Season with salt and pepper and form into balls with the Le Gruyère AOP cubes in the middle.
- Fry in oil until golden brown.
- Finely chop the onions and garlic and sauté in olive oil until translucent.
- Add the tomato paste and fry lightly for 5 minutes.
- Add the Pelati tomatoes and simmer for 3 hours.
- Season with salt and pepper, add all the herbs and simmer for another 30 minutes.
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