Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes
Ingredients
600 gr (20 ½ oz) ground beef
125 ml (1/2) cup parmesan, grated
60 ml (4 tbsp) 35% cream
60 ml (4 tbsp) breadcrumbs
8 basil leaves, chopped
15 ml (1 tbsp) mixed herbs of Provence
1 egg
60 ml (4 tbsp) green olives, chopped
500 ml (2 cups) homemade tomato sauce
250 ml (1 cup) veal stock
60 ml (4 tbsp) olive oil
salt and pepper to taste
The filling
submarine or sandwich bread
caramelized onions
arugula
parmesan, finely grated
Preparation
In a bowl, mix, the minced meat, parmesan, cream, breadcrumbs, basil, herbs of Provence, egg, olives, salt and pepper.
Form meatballs.
In a hot pan, brown the meatballs in olive oil, 2 minutes on each side.
Add the veal stock, reduce by half.
Then add the tomato sauce and simmer, over low heat, for 20 minutes.
Garnish each submarine bun with caramelized onions, arugula, meatballs and sauce then sprinkle with parmesan.
