Meatballs

Break up ground beef. Mix in the shredded mortadella. Add parsley, oregano, minced garlic, salt and pepper. Mix with your hands, blending the ingredients well into the meat.

Add the egg and bread soaked in milk (squeeze out excess milk). Mix again with your hands. Sprinkle in Parmigiano Reggiano and bread crumbs. Mix well again.

Use a teaspoon to scoop the meat and place in your hand. Roll meat and form into a nice ball. Repeat until all ground beef mixture is used.

In a sauce pan, heat olive oil. Place meatballs in pan and slightly brown. Add pureed tomatoes, basil, salt and pepper and remaining garlic (whole). Cook, partially covered, over low heat for about 30–40 minutes. Serve.