Stuffed Meatloaf with Tomato & Onion Ragu (polpettone Ripiene)

 

A longtime tradition in my famiglia, this is a cross between a meatball and a meatloaf but with a wonderful filling that adds tons of flavor. I love to make this for a weekday meal or a celebration dinner.

What you will need

1 pound ground beef and pork mixture

soft bread crumb (approx. 4 slices without crust) crumbled

2 large organic eggs (raw)

3 tablespoons grated parmigiano reggiano cheese

2-3 tablespoons grated pecorino romano cheese

fresh italian flat leaf parsley, chopped

1 small shallot, peeled and chopped

2 tablespoons sweet onion, chopped

salt and pepper to taste

whole milk

olive oil (for cooking)

fresh leaf spinach, washed and prepped

1 small garlic clove

3 large organic eggs, soft or hard boiled

2-3 thin slices of prosciutto ham (if desired)

3-4 cups san marzano canned plum tomatoes, chopped finely

2 tablespoons tomato paste

1 small sweet onion, chopped

glass of white wine

olive oil

salt and pepper to taste

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