Wagyu Polpette with Roasted Tomato Sauce

Preheat the oven to 350 degrees F (180 degrees C).

Grate or crush the 1-2 garlic cloves into a mixing bowl. Strip the leaves off 1-2 sprigs of Fresh Oregano (5 sprigs) and finely chop, adding to the garlic.

Remove the Beef (1.1 lb) from its packaging and add it to the bowl. Season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and use a spoon to loosely combine.

Form the mixture into 6-12 large meatballs and arrange them on a lined baking sheet.

For the sauce, scatter the Tomatoes (4 1/2 cups) and Red Onions (2) over a lined baking sheet and drape over the Anchovy Fillets in Oil (2). Slice off the top of the Garlic (1 bulb) and add to the tomatoes and onions.

Drizzle over some of the oil from the anchovies and tuck a few oregano sprigs in between. Season with salt and pepper and drizzle over a little Olive Oil (as needed).

Roast the tomato mixture in the oven (at the same time as the polpette) for 25-30 minutes or until soft and slightly caramelized and until the polpette is cooked through.

Use a fork to extract the roasted garlic from the peel and transfer it along with the roasted tomato, onion, and Tomato Paste (1 Tbsp) to a liquidizer, or use a stick blender to blitz until smooth. If the sauce is too thick, add a little water or stock to thin it out. Season the sauce to taste and gently keep warm over low heat.

Add the wagyu polpette to the sauce to warm through and serve topped with Grated Parmesan Cheese (to taste) and Fresh Basil (to taste) or oregano.