You will need a lot of time to prepare this recipe. The day before:
Begin by preparing the "sugo di umido" the sauce formed during the cooking of the pot roast to be used separately. Place the rosemary and the thyme on the meat and wrap it in pancetta, then tie it tightly with kitchen string. Choose a casserole that is neither too large nor too narrow for the volume of the meat. Place the oil and lard on the bottom, then the onions and then the meat and cook on medium heat until the meat acquires a golden amber crust. You must check the pot roast constantly adding a little wine when neccessary and stirring so that it does not dry or burn. When the onions are softened and the meat is well browned remove it from the casserole and without pricking it set it aside keeping it warm.
Lower the heat and add the tomato concentrate, stirring slowly with a wooden spoon. When it starts sticking to the bottom of the pan add a little wine and continue stirring. Continue this procedure until it is thick and creamy, about 10 minutes. Place the meat back in the casserole gently and cover it with the tomato "passata", salt moderately and cover with a lid leaving a slight opening. Cook on really gentle heat until it turns a syrupy dark red, about an hour and a half. Remove the meat and add plenty of basil. Let the meat cool, remove the string, then mince finely and set aside for the meat balls.
Prepare the meat balls with 1 lb 2
oz/2 1/4 cups/500 gr of the minced meat. Mix the meat with the egg, the chopped parsley and a pinch of salt. Dredge in flour and fry in olive oil and refrigerate until needed.
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