DI Chiara Maci | 5 Feb 2019

Home recipes, the ones handed down from grandma to mum and that you watch cooking at home since you are a child.

Meatloaf cooked in the broth. A tasty second that everyone loves.

You can vary the kind of meat depending on your taste, putting less mortadella and pork and more veal, according to what you prefer.


300g ground veal

100g ground pork

100g ground mortadella

2 eggs




Parmigiano reggiano

Meat broth

Mix all the ground meat into a bowl.

Add eggs, salt, pepper and a little parmigiano reggiano and mix using hands.

Shape the meatloaf and wrap it in the baking paper first, then into the gauze. Close it well.

When the broth boils (prepared in advance, you find the recipe here), add the meatloaf in it.

Cook for one hour.

Serve it sliced, with a little smashed potatoes or with peppers sauce like this.


3 mixed peppers

1 big onion

A few cherry tomatoes or one tomato



1 glass of water

Into a pan, brown the sliced onion and the diced peppers.

Add a few diced cherry tomatoes, adjust salt.

Cook adding a glass of water if necessary to soften the peppers.

Or, alternatively, I give you the recipe of Friggione Bolognese:


1 kg white onions

200g of ripe tomatoes, blanched and peeled

1 teaspoon of oil and a little butter

1/2 teaspoon of sugar

1/2 teaspoon of coarse salt


Slice the onions thinly with a knife or a mandolin.

Mix them with salt and sugar and leave them in a large saucepan for about two hours so that they lose their water.

Cook them over low heat, stirring from time to time, for about two hours.

When they have softened, add tomatoes and pepper. Continue cooking for an hour and a half, then serve.

Very good both hot and cold.

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