Mondeghini

These taste just like the ones my grandmother used to make! They are traditionally made with meat leftover from Bollito Misto or on the Monday after a Sunday roast, so feel free to use leftover meat if you have some in the refrigerator. In which case, you won’t need to cook the meat first with the onion, celery and carrot, just chop it roughly. You can also make a tomato sauce, such as the one, to serve with the meat