Polpettone di Carne alla Fiorentina Florentine Meat Loaf Ingredients (serves 4) • 500 g beef mince • 100 g prosciutto, chopped finely or minced • 2 eggs • 1 garlic clove, chopped finely • 1 handful of parsley, chopped finely • 100 g of bread, crust removed, soaked in milk and then squeezed to remove excess liquid • 50 g grated parmesan cheese • bread crumbs
• olive oil • a pinch salt • a pinch ground black pepper • 500 g tomatoes, peeled and diced • 200 ml red wine • 1 garlic clove, peeled and crushed • 1 small onion, chopped finely • 1 carrot, chopped finely • 1 celery stalk, chopped finely • 6 tbs olive oil
Mix the mince, prosciutto, eggs, chopped garlic, parsley, grated parmesan cheese and bread in a bowl until you obtain a smooth mixture. Sautè the crushed garlic clove, onion, carrot, and celery in the olive oil. Meanwhile, roll the mixture into a tubular shape, roll it through the breadcrumbs and add it to the pan to brown it. Add the wine and when it has evaporated add the tomatoes, a pinch of salt and pepper. Cook on a low heat for about 1 hour. Taste for salt and pepper and adjust as necessary. Slice the polpettone and serve the slices covered in their sauce.