POLPETTONE CON SUGO or MEATLOAF WITH TOMATOSAUCE


Meatloaf. That word makes me think of the Seventies because I don’t think I have had one since then so I don’t really know why I suddenly felt the urge to make one. But there it was and I just had to succumb; it’s like when you suddenly feel that you need to eat a specific food, I always think that it’s my body sending me a message “I need this” so I eat whatever it is that I want to eat. Meatloaf is not a particularly common dish in Italy, at least not in the region where I live but I did find a recipe that I knew would suit me, one from Antonio Carlucci’s An Invitation to Italian Cooking. I knew because it is his mother’s recipe and I have a very strong faith in the cooking of Italian mothers, they rarely fail and how right I was! For once every member of my family agreed on that it was good, a rare event, and it was even nicer the day after so now I feel obliged to share this recipe with you!



POLPETTONE CON SUGO or MEATLOAF WITH TOMATOSAUCE

1 kg/35,3 oz minced meat
150 g/5,3 oz bread crumbs
60 g/2,1 oz freshly grated parmesan cheese
2 tblsp finely chopped parsley
4 eggs
1 onion
500 g/17,6 oz cherry tomatoes but ordinary tomatoes are obviously ok but the cherry ones are nicer right now as they taste more.
1 clove of garlic
Salt pepper
Butter
Olive oil

– Slice the onion and fry it and the garlic gently in some olive oil for 3-4 minutes before you add the coarsely chopped tomatoes. Add salt (and some sugar if needed) and let it cook for 10 minutes.
– Mix the meat with bread crumbs, parmesan, parsley, salt and pepper. Whip the eggs lightly and add it to the meat. Mix very well.
– Make a smooth loaf.
– Put some olive oil and a knob of butter in a pan that is wide enough to contain the loaf, when it is heated up you put the meatloaf carefully in the pan and brown it all around.
– Add the tomato sauce and let it simmer for an hour. Turn it around now and then so that it gets evenly cooked and be careful so that it does not burn.
– Serve it with the sauce.

L