1. 1

   Step 1

   Finely chop 0.5 carrot, 1 celery stalk, and 1 onion.

2. 2

   Step 2

   Heat 30 ml of extra virgin olive oil in a saucepan and sauté the chopped vegetables.

3. 3

   Step 3

   Add 600 g of ground beef and brown well over medium-low heat.

4. 4

   Step 4

   Deglaze with 100 ml of red wine and let the alcohol evaporate.

5. 5

   Step 5

   Stir in 20 g of tomato paste dissolved in a little water and 500 g of tomato purée.

6. 6

   Step 6

   Season with salt and pepper and simmer the meat sauce over low heat for 60 minutes, adding water if necessary.

   Timer 60 min
7. 7

   Step 7

   Soak 50 g of white sandwich bread in milk, then squeeze it out well.

8. 8

   Step 8

   In a bowl, mix 400 g of ground beef, 1 egg, 80 g of Parmesan, the bread, and 10 g of chopped parsley.

9. 9

   Step 9

   Shape the mixture into meatballs and fry them in 500 ml of vegetable oil at 160°C until golden brown.

10. 10

    Step 10

    Drain the meatballs on paper towels to remove excess oil.

11. 11

    Step 11

    Cook 400 g of pasta in salted water for 5 minutes, then drain and cool under cold running water.

    Timer 5 min
12. 12

    Step 12

    Toss the pasta with 3/4 of the prepared meat sauce.

13. 13

    Step 13

    Grease a baking dish with 20 g of butter and arrange a layer of pasta, half of the diced scamorza, and Parmesan.

14. 14

    Step 14

    Add the meatballs, cover with the remaining pasta, the leftover meat sauce, the scamorza, and Parmesan.

15. 15

    Step 15

    Bake in a preheated static oven at 200°C for 25 minutes.

    Timer 25 min

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