Italian Minced Meat Roast Trento

1. Remove the peel from 2/3 of the onions and chop finely. Sauté in 2/5 of the oil until translucent, then cool.

Knead the minced meat with the eggs, breadcrumbs, 4/5 of the parsley and half of the Parmesan cheese to a meat dough. Add the stewed onions and the raisins, season with salt and pepper.

Then shape the mixture into an oblong loaf.

3. put another 2/5 of the olive oil in a roaster form. Sauté the meat in it at a low temperature until the surface is firm and brown. In the meantime, heat the tomato juice.

Pour a little of the tomato juice over the meat and cook, covered, in the oven heated to 180 °C (gas mark 2-3) for about 50 minutes. Pour tomato juice every 10 min.

Meanwhile, for the sauce, remove the skin from the remaining onion(s) and dice. Remove the garlic from the skin and press or chop finely. Sauté both in a saucepan in the remaining oil until soft. 6.

Add the tomatoes, the herbs, the remaining parsley and a little bit of sugar to taste, season with salt and pepper. Now simmer at low temperature, stirring occasionally, for about 20-half hours, until the tomatoes are cooked until mushy. 7.

Strain the sauce through a sieve, perhaps cook further.

Season heartily.

8. cut the minced roast and serve it with the sauce and the rest of the cheese.

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