Ingredients

• Olive oil
• 2 onions, finely chopped
• 1/2 liter (2 cups) vegetable stock
• 400 grams (about 1 pound) tomatoes, blended or crushed
• 250 grams (about 8 ounces) mushrooms
• 150 grams (about 5 1/2 ounces) peas
• 2 bay leaves
• Almonds, garlic and hazelnuts, crushed together with a mortar and pestle
• 2 kilograms (about 4 1/4 pounds) ground meat (pork and beef)
• 1 egg, beaten
• 3 slices bread, soaked in milk
• Salt and freshly ground black pepper
• All-purpose flour, for coating
• Olive oil

Instructions

1. Special equipment: a mortar and pestle
2. For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
3. Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
4. For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
5. Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
6. Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.