Meatballs in Tomato Sauce

Here is a lovely, hearty, homey supper that everyone will enjoy. Serve over pasta or rice.

For the meatballs:

1 medium onion, minced
1 tbs. vegetable oil
4 slices stale, white bread, torn into pieces
1 cup milk
2 1/4 lbs. ground beef
2 beaten eggs
1/4 cup grated Parmesan cheese
1 heaping tbs. chopped fresh parsley
1 tbs. olive oil
all-purpose flour

For the sauce:

2 tbs. olive oil
1 tbs. butter
1 medium onion, minced
2 clove garlic, minced
1 medium carrot, peeled and minced
1 celery stalk, minced
2 tbs. red wine
3 x 14oz. tins whole tomatoes with their juice
3 bay leaves
1 cup milk

For the meatballs, cook the onion in the vegetable oil with a good pinch of salt for about 10 minutes. When softened, remove and set aside. Meanwhile, cover the bread with the milk in a dish and leave until soft. Drain by squeezing with your hands.

Put the beef, eggs, cheese and parsley in a large bowl and add the onions and bread. (Discard any remaining milk.) Season well, combine and form into walnut-sized meatballs. Chill until needed.

Now get on with the sauce by adding the oil and butter to a large, heavy saucepan. Tip in the onions, garlic, carrot and celery. Cook over a medium heat until softened, then stir in the wine and tomatoes with their juice and the bay leaves. Cook for about 20 minutes, breaking the tomatoes up with the back of a wooden spoon. Add the milk and cook a further 10 minutes. Check the seasoning.

Tip the flour onto a plate and roll the meatballs in it. Heat the olive oil in a large skillet and cook the meatballs in several batches to brown. Scoop them into the sauce and cook for 20 minutes. Remove the bay leaves before serving with pasta or rice.