1.2kg pork and veal mince
1/3 cup shelf stable parmesan
6 slices prosciutto, finely chopped
1/3 cup fresh white breadcrumbs
2 tablespoons crushed garlic
1 egg yolk
1/4 cup chopped fresh herbs
1 large onion, finely diced
1/3 cup red wine
2 x 700g jars tomato passata
Place mince, parmesan, prosciutto, breadcrumbs, 1 tablespoon crushed garlic, egg yolk, herbs and 1 teaspoon pepper into a bowl. Using clean hands, mix well to combine. Roll mixture into walnut size balls.
Heat 1 tablespoon olive oil in a large heavy based saucepan or stockpot over high heat. Cook the meatballs in batches for 3-4 min or until golden. Set aside and repeat with remaining meatballs.
Heat a further 1 tablespoon olive oil in saucepan. Add the onion and garlic, cook, stirring often for 8 min. Pour in the red wine and allow it to reduce by one-third. Add passata and bring to the boil.
Add meatballs to sauce, partially cover with a lid, and simmer over low heat for 1hr or until sauce is rich and thickened. Serve meatballs and sauce as desired - perfect over pasta.
Allow meatballs and sauce to cool, then transfer to airtight containers. Seal, label, date and freeze. Thaw in the fridge overnight and reheat in saucepan or microwave.