Meat Loaf (polpettone e polpette)

400g minced beef

100g prosciutto finely sliced

1 egg

1 teaspoon salt

1 tablespoon parsley

1 slice of bread

1/2 cup warm milk

100g parmesan cheese

plain flour

3 tablespoons extra-virgin olive oil

1 carrot diced

1 stick of celery diced

1 onion diced

1/2 cup white wine

1/2 cup water

1 can tomato puree

METHOD

Soak the slice of bread in the milk. Once well absorbed squeeze out excess milk and reduce to crumbs. Mix together the bread, minced beef, prosciutto, egg, salt, parsley and parmesan cheese until thoroughly blended together.

With your hands slightly moistened, form the mixture into an oval shaped 'loaf'. Be very careful not to leave any cracks or gaps, otherwise the loaf will open and fall apart during the cooking process.

Pour the oil into a large frying pan with low sides and warm gently. Roll the meat loaf lightly in the flour and place in the frying pan. Brown evenly all over so that the surface forms a crispy crust.

Add the diced carrot, celery and onion. Toss until golden in colour then pour in the white wine. Leave to evaporate then add half a cup of water and the tomato puree. It takes approximately half an hour for the loaf to cook, but it should be frequently checked to prevent it sticking to the pan.

Leave it to set for a few minutes and then cut into thick slices and serve.