For 4-6 servings:

• 1 kg minced veal
• A few sprigs of flat-leaf parsley
• 2 slices day-old bread, soaked in 3 tablespoons milk
• 2 tablespoons olive oil
• 1 carrot, coarsely chopped
• 1 small onion, coarsely chopped
• 800 g ready-made tomato passata
• ½ garlic clove
• 1 egg, beaten
• Salt and freshly ground black pepper

Combine the veal, parsley, egg and soaked bread in a large bowl. Season with salt and pepper. Mould the mixture into 20 meatballs and fry gently in a pan with the olive oil, carrot, celery and onion. Add the tomato passata and leave to simmer over a low heat for about 20 minutes. Add the meatballs to the pan and cook for a further 25 minutes.