Preparation Start by making the sauce. Poach the chopped onion and the sliced garlic in a casserole. When they start browning, add the peppers and the carrot, chopped in small chunks. Fry everything gently and add the handful of minced beef, the ham bone meat (used for the broth) and some flour. Let everything cook for 5 minutes and add the ground tomato, the glass of wine and the broth and blend everything until getting a homogeneous sauce. In a bowl, place the meat, the garlic, the salt and the parsley (all previously smashed in a mortar) as well as the eggs and the centre part of the bread, well drained. Stir everything and once the mixture is mouldable, shape it into meatballs, sealing them with flour so they do not collapse. Once the sauce is ready, brown the meatballs in olive oil in a different pot. When they are ready, move them to the casserole with the sauce and simmer them for 15 to 20 minutes. Presentation Serve the meatballs with the sauce on a metal round bowl. White rice as garnish is a sure bet.