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Photographed recipe: how to prepare the meat  for the lamb/sheep/mutton meatballs in tomato sauce (polpette di agnello, pecora e castrato con sugo di pomodoro) Italian traditional recipe

Back to the ingredients table

PREPARATION: step-by-step photographed recipe first step

put the lamb in the marinade  with laurel, pepper and cloves
cover with the red wine and seal with a film.
let in a cool place for 3 hours turning the meat up to down twice during this time

cleanse the vegetable



then chop finely, chop also some leaves of the celery
fry slightly in olive oil
take the meat from the marinade removing all the herbs except one laurel leaf
brown the meat on both sides with the chopped vegetables
when browned add the tomato pulp and the shredded dried paprika
cover, low the heat and cook for about 90 minutes, turning the meat up to down at intervals
you have a good should eat also in this manner. The sauce can be combined with spaghetti, better if spaghetti alla chitarra or gnocchi. if you like a strong taste you can also eat with the meatballs

go to the next step: the meatballs and the end of the recipe

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