Step 1

Put bread, parmesan cheese and parsley in a food processor and blitz until rough crumbs form. Pour mixture into a large bowl and add ricotta, veal and egg. Season. Combine mixture using your hands for 3–4 minutes, or until all the ingredients are nicely mixed together. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

Step 2

Remove from fridge and, with wet hands, begin to shape mixture into 3cm balls. Dust them with a little flour and set aside.

Step 3

To make the soffritto, heat half the oil in a large non-stick saucepan over medium heat. Add the onion, carrot and celery and cook for 2–3 minutes, or until vegetables are softened. Set aside.

Step 4

In a large frying pan, heat remaining oil and cook meatballs gently for 3 minutes, or until lightly browned. Meanwhile, return vegetables to heat, deglaze with wine and cook for 2 minutes, allowing for the alcohol to evaporate. Add the stock and simmer, covered, over low heat for 5 minutes.

Step 5

Remove meatballs and keep warm. Continue cooking sauce for 10 minutes. Use a stick blender to puree sauce, and then pour over meatballs. Sprinkle with extra parsley and lemon zest. Serves 4.