For the meatballs and tomato sauce: For the soffritto, finely chop the onion, carrot, and celery and sauté in 3-4 tablespoons of olive oil in a small saucepan over medium heat for about 10-15 minutes, until the vegetables are soft (do not let them brown). Set aside.

In a large bowl, mix the mince meat, egg, breadcrumbs, milk, garlic, Parmesan, parsley, salt and pepper well. With wet hands, form small meatballs (about the size of a walnut).

Add the peeled tomatoes, tomato purée, sugar, basil or oregano, salt and pepper, put them in the first drawer of the TwinCook 3 and mix with the prepared soffritto.

Place the meatballs in a single layer on the tomato sauce, without them touching.

For the fan potatoes: Wash the potatoes well (with peel) and dry them. If necessary, cut off uneven spots.

Carefully cut each potato into a fan shape: Place the potato between two chopsticks or cooking spoons so that you do not cut all the way through. The cuts should be about 2-3 mm apart.

Mix the olive oil (or butter) with salt. Coat the potatoes with the seasoning. Make sure that the oil also runs between the slices. Place fresh herbs such as rosemary or thyme between the slices if desired.

Place the potatoes in the second drawer of the TwinCook 3.

For the first drawer set the Meat program at 180°C for 10-12 minutes.

For the second drawer set the Potato program at 180°C for 20-25 minutes.

As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.

While baking, occasionally brush the potatoes with the oil mixture and turn them if necessary.

Optional: 10 minutes before the end of the baking time, sprinkle Parmesan or cheese over the potatoes.

Arrange the meatballs, tomato sauce and potatoes on a plate and garnish with small basil leaves to taste and a little olive oil.