Meatballs in tomato sauce

Clean the sausage by removing the casing and mashing the meat with a fork; meanwhile, soak the stale bread in a little water or milk. In a bowl, pour the ground beef and sausage meat; add oregano, grated nutmeg, parsley, grana cheese, squeezed bread and egg. Knead with your hands, adding salt and pepper until smooth. Form fairly equal balls (more or less 20g each) and brown them in a nonstick pan greased with oil for a couple of minutes, turning them so that they brown on all sides. Pour in the  Organic tomato and basil sauce of Cascina San Cassiano and a tiny bit of water, continuing cooking over low heat for another 20 minutes with the pan covered. At the end of cooking, add a basil leaf.