Polpette and provolone cantina rolls | Gourmet Traveller

Ingredients

• 100 ml olive oil
• 2 onions, finely diced
• 4 garlic cloves, finely chopped
• 300 gm minced pork
• 200 gm minced veal
• 2 tbsp (15gm) finely grated pecorino
• 2 tbsp sage leaves, coarsely chopped
• 1 tbsp dry oregano leaves
• 60 gm (1 cup) coarsely torn day-old crustless sourdough bread
• 1 egg
• 60 ml red wine
• 400 gm canned Italian-style chopped tomatoes
• 10 small cantina rolls, to serve
• 10 thin slices provolone
• To serve: wild rocket