Polpettone alla Napoletana (Neapolitan Meatloaf)

Ingredients

• 1.5 pounds Lean ground beef (From the rump steak, flattened)
• 3 ounces Ham, finely chopped (Fat and lean)
• 0.25 medium Onion, finely chopped (Small piece)
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Fresh thyme leaves
• 6 ounces Fresh bread crumbs (From about 3 slices of bread)
• 1 Egg yolk
• 0.25 cup Raisins
• 1 tablespoon Lard (Or olive oil)
• 0.5 medium Onion, chopped
• 1 Celery stalk, chopped
• 1 Carrot, chopped
• 1 Clove
• 14 ounces Canned crushed tomatoes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1If using a whole piece of beef, flatten it out with a knife to widen it without tearing the meat. Otherwise, gently spread out the ground beef on a large cutting board to about 1/2 inch thickness. Season with salt and pepper.
2. 2In a bowl, combine the chopped ham, onion, parsley, and thyme. Soak the bread crumbs in water, then squeeze out the excess moisture. Add the squeezed bread crumbs to the ham mixture, then mix in the egg yolk. Mix well to combine.
3. 3Spread the stuffing mixture evenly over the surface of the beef. Sprinkle the raisins over the stuffing. Roll up the meat tightly like a cigar, making it thicker in the middle than at the ends. Tie it up with kitchen twine crosswise and lengthwise to secure the shape.
4. 4Heat the lard (or olive oil) in a large saucepan over medium-high heat. Brown the polpettone on all sides. Add the chopped onion, celery, and carrot to the saucepan and cook until softened, about 5 minutes. Add the clove.
5. 5Add the crushed tomatoes to the saucepan. Bring to a simmer, then reduce the heat to low, cover, and let the meat simmer for about 2 hours, basting it occasionally with the sauce.
6. 6When the meat is cooked, remove the string. Place the polpettone on a platter. Strain the sauce through a sieve and pour it over the meat. Serve hot.