Soak the bread in milk.

Season the ground beef, then add the egg and the soaked bread.

Peel and finely chop all the vegetables for the sofrito.

Heat oil in a pan and add the meatballs to brown them. Once they start to brown, add the rosemary.

After all the meatballs are browned, add the chopped vegetables. After a few minutes, pour in the wine and let the alcohol evaporate.

Add the tomato purée.

Simmer over low heat for about 1 hour, preferably with the pot partially covered, until the sauce thickens. If you prefer a smoother sauce, remove the meatballs and blend the sauce, or leave it rustic as I did.

Serve with white rice or polenta.