Meatloaf in tomato sauce

Meatloaf in tomato sauce

Polpettone di manzo e maiale

By
From
Simple Cooking
Serves
6
Photographer
Alastair Hendy

We used to eat this in our house when money was short but we still wanted the taste of meat. My mother had a magical ability to transform minced beef into a succulent meatloaf, which was sliced to accompany a pasta, flavoured with the produced sauce. A complete meal in one!

Ingredients

Quantity Ingredient
750g lean minced beef
750g lean minced pork
6 eggs, beaten
100g parmesan, freshly grated
150g fresh white breadcrumbs
2 garlic cloves, peeled and finely puréed
salt
8 tablespoons olive oil
2 large onions, peeled and finely chopped
800g canned chopped tomatoes
10 basil leaves
500g rigatoni or penne, (optional)
pepper

Method

  1. Preheat the oven to 180ºC.
  2. Put both minces in a large bowl and add the eggs, cheese, breadcrumbs, garlic, salt and pepper. Mix very well together, then shape with your hands into a nice oval shape, rather like a loaf of bread.
  3. In a large 3 litre casserole, which should be big enough to hold the loaf and its sauce, heat the olive oil and gently fry the loaf until brown all over. Turn it gently so as not to break it. Now add the onions and fry until soft, about 10 minutes. Add the tomatoes and basil to the casserole until the loaf is covered (add water if necessary). Cover with the lid or some foil.
  4. Now let it cook in the preheated oven for 2 hours. Check from time to time: if it looks as if it needs additional moisture, add a little water. Taste for salt and pepper.
  5. Let the meatloaf rest for 10 minutes. (If you wish to serve the meatloaf with pasta you should cook it in plenty of boiling salted water for about 8–10 minutes during this time). Lift the meatloaf – carefully! – from the sauce, cut into slices and serve with the sauce and pasta, if desired.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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