Polpette con Ragu--Meatball with Ragu

Meatballs:
1 1/4 cup bread crumbs
2 garlic clove, thinly sliced and chopped
1 pound extra lean ground beef
1/3 cup freshly grated Parmigiano Reggiano Cheese
2 eggs
Salt and freshly ground black pepper
3 table spoons extra virgin olive oil-- for frying
Fresh Chopped Parsley

In a bowl mix all the ingredients with your hands except for the olive oil. Continue to mix it together until it all sticks together. It should look like one giant meatball.

Break off pieces of meat mixture, and roll it in your hands making meatballs and set aside. (You can determine how big or small you want them)

In a large pan, add the 3 tbls of Olive Oil and heat over medium heat.
Add the meatballs frying them until they are browned on all sides.
Place some paper towels on a plate to transfer the fried meatballs onto.

For the sauce:
2 table spoons Olive Oil (Up to 1/8 of a cup)
2 Fresh Garlic Cloves smashed
1 medium onion chopped
2-3 Bay Leaves
6 or more Fresh Basil Leaves
2 28 ounce Cans of Plain Tomatoes (Whole or Chunky Style)
1 Can of Water (Use one of the empty tomato cans)
¼ Espresso Spoon of Baking Soda (Takes out the acidity in the tomatoes)


In a large pot saute
1. 2 table spoons Olive Oil or more if you like
2. Fresh Garlic Smashed
3. Onion
4. Salt and Pepper to taste

Keep stirring with a wooden spoon, so it doesn’t stick.

When the Garlic and Onion brown, add the 2 cans of Tomatoes and one can of water, and bring it to a boil. Turn heat down to low, and add:
1. Bay Leaves
2. Basil
3. Salt and Pepper to taste
4. Baking Soda

Stir it all mixing well then add the fried meatballs
Stir occasionally and Cook for 3 hours.