Polpette Alla Cacciatora

Method

1. Prepare the sauce: In a casserole, add olive oil and finely chopped garlic (remove the green germ if present). Sauté gently.
2. Add fresh rosemary and fennel flower (or fennel seeds) to the oil and toast lightly.
3. Deglaze with a generous splash of balsamic vinegar and red wine. Let the alcohol evaporate over high heat for 2-3 minutes.
4. Add sugar (about 50 g) to balance the acidity.
5. Stir in tomato concentrate (or passata) and cook for 30 seconds, then add water to create a dark, thick sauce.
6. Season with salt, pepper, and add 2 bay leaves. Cover and let simmer while you prepare the meatballs.
7. For the meatballs: In a bowl, combine minced beef (slightly fatty), 1 egg, salt, pepper, and breadcrumbs gradually until the mixture holds together.
8. Shape small meatballs (wet your hands to prevent sticking).
9. Heat oil in a separate pan and sear the meatballs on all sides until browned but not cooked through.
10. Thicken the sauce: Mix a small amount of cornstarch with cold water, then stir into the simmering sauce until it thickens.
11. Add the seared meatballs to the sauce along with Taggiasca olives. Cook for another 10 minutes.
12. Optionally, add another splash of balsamic vinegar for extra tang.
13. Serve the meatballs in a shallow bowl with the sauce, garnished with fresh rosemary. Accompany with crusty bread toasted in the leftover fat.