Summary

Ingredients

• 500 g round beef
• 1 clove garlic
• 130 g parmesan, rated
• 2 egg (s)
• 0.5 ½ bunch parsley
• 4 tablespoon, heaped breadcrumbs
• 100 ml red wine
• 3 small Can (s) tomato (s), cut into pieces
• 1 tablespoon butter
• salt and pepper
• some oil, for frying

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Instructions

1. Press the garlic, finely chop the parsley and knead both with the minced meat, eggs, breadcrumbs and 80 g of freshly grated Parmesan to a homogeneous mass. Season to taste with salt and pepper.
2. Shape 25 to 30 golf ball-sized dumplings and fry in a pan for about 10 minutes. Shortly before the end of the cooking time, deglaze the dumplings with the red wine and continue to simmer on a low flame until the red wine has almost boiled off.
3. In the meantime, for the tomato sauce, heat the tomato pieces with the butter and the remaining parmesan in a saucepan and season with salt and pepper. Then puree finely with the hand blender.
4. After the red wine has almost completely boiled away, add the entire contents of the pan (i.e. dumplings and frying stock) to the tomato sauce.
5. We think that the dish tastes best once it has been warmed up. So prepare a few hours before serving.
6. Spaghetti and a crunchy leaf salad go well with it.