MEATBALLS À LA BOLOGNAISE
350 G GROUND BEEF
100 G STALE BREAD
2 SHALLOTS
6 SPRIGS FLAT ITALIAN PARSLEY
1 BOUQUET GARNI
1 CARROT - 1 SMALL CELERY STALK
1 RED ONION - 2 CLOVES GARLIC
2 LARGE TOMATOES, CHOPPED - 40 CL TOMATO PASSATA
(OR TAKE CRUSHED TOMATOES AND BLEND INTO A COULIS)
200 G SPAGHETTI
DASH OLIVE OIL
FINE SALT AND FRESHLY GROUND PEPPER
In a mixing bowl, combine the ground beef and stale bread (crumbled), with finely chopped shallots and 4 sprigs of parsley. Season and mix thoroughly before shaping into balls. Peel and cut the carrot into tiny cubes, along with the celery stalk, red onion, and garlic. Sweat the vegetables in the cocotte in olive oil. Add in the meatballs and the bouquet garni. Cook for 10 minutes, stirring gently. Add the chopped tomatoes, and pour in the passata. Simmer over very low heat for 1hr30. Cook the pasta separately in a pot of salted boiling water, al dente. Strain and add to the bolognaise. Mix, sprinkle with chopped parsley, and serve immediately.