Directions

1. Place the bread, eggs, Parmigiano, and beef in a bowl and mix well.
2. Using your hands, shape into meatballs, about 2-1/2″ in diameter. If necessary, use a measuring cup to make each meatball 1/3 cup. Set the meatballs aside while you make the sauce.
3. Add the oil to a saucepan and warm over medium heat.
4. Add the onions, thyme, brown sugar, salt, and pepper. Stir well and cook for 3 minutes.
5. Increase heat to medium-high, add the Marsala wine, and stir until reaching a boil. Reduce heat to medium-low and cook until all the wine has evaporated and sauce is creamy.
6. Stir in the beef stock and bring to a boil over medium-high heat.
7. Add the meatballs and reduce heat to medium-low. Cook for 35-40 minutes. At this point the sauce should be reduced by 1/2 and intensely flavored.
8. Serve family style in a large bowl or on a tray topped with the Agglasatu sauce and, optionally, topped with chopped chives.

Ingredients:

• 2 cups shredded, day-old Italian bread
• 2 eggs
• 2 cups grated Parmigiano
• 3 pounds ground beef
• 3 tablespoons extra light olive oil
• 2 cups chopped onions
• 2 tablespoons chopped fresh thyme
• 1 teaspoon C&H Golden Brown Sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup marsala wine
• 2 cups beef stock
• 1 tablespoon chopped chives (optional)