This dish pairs best with rich, intense, high acidity red wines.
Try it with a Montepucliano d’ Abruzzo or a good old Chianti Classico DOCG.
The acidity of the wine will help balance the acidity of the tomato sauce, while the high tannin will complement the richness of the beef.
INGREDIENTS Pork & Beef meat - Grana Padano Cheese - Pecorino White Bread - Milk - Olive oil - Raisin - Black pepper Tomato sauce - Basil - Onion
COOKING INSTRUCTION Defrost room temperature for at least 3 hours Put the tomato sauce and meatballs in a large pan, add 50gr water and warm up low heat with lead on until the meatballs get tender (10 minutes ish)
If you prefer mix the sauce with 350gr of Pasta "Al dente", add a spoon of olive oil and serve
