Meatballs in Tomato Sauce (Polpette al Sugo)
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Meatballs in Tomato Sauce (Polpette al Sugo)
Tender homemade meatballs slowly simmered in a rich tomato sauce. A classic family dish often served as a main course, while the sauce is traditionally used to dress pasta.
Servings6
Calories450kcal
Equipment
- Large mixing bowl
- Deep skillet or saucepan
- Wooden spoon
- Knife
- Cutting board
Ingredienti
- For the meatballs:
- 500 g 1.1 lb ground beef
- 100 g 3.5 oz stale bread, soaked in water and squeezed dry
- 2 eggs
- 50 g 1.8 oz grated Parmigiano Reggiano
- 2 tablespoons chopped fresh parsley
- 1 garlic clove minced
- Salt to taste
- Black pepper to taste
- For the sauce:
- 800 g 28 oz canned peeled tomatoes, crushed
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- Salt to taste
- A few fresh basil leaves
Istruzioni
- In a large bowl, combine the ground beef, soaked bread, eggs, Parmigiano Reggiano, parsley, garlic, salt, and pepper.
- Mix until all ingredients are evenly incorporated.
- Shape the mixture into meatballs about the size of a golf ball.
- Heat the olive oil in a deep skillet or saucepan over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Add the crushed tomatoes and a pinch of salt.
- Bring the sauce to a gentle simmer.
- Carefully place the meatballs into the sauce.
- Cover partially and cook over low heat for about 45–60 minutes, stirring gently from time to time.
- Add the basil leaves during the last few minutes of cooking.
- Serve hot with bread or use the sauce to season pasta.
Note
A mixture of beef and pork can be used for a richer flavor.
The meatballs should cook gently to remain tender.
In many Neapolitan families, the sauce is served with pasta as the first course and the meatballs as the second course.
The meatballs should cook gently to remain tender.
In many Neapolitan families, the sauce is served with pasta as the first course and the meatballs as the second course.