Polpette al Sugo Recipe

Polpette al sugo are Italy's beloved meatballs, gently simmered in a rich tomato sauce until meltingly tender. This comforting dish is wonderful spooned over pasta or mopped up with warm crusty bread.

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Servings

4 servings

Calories

520

Ingredients

• 500 g minced beef
• 200 g minced pork
• 1 cup fresh breadcrumbs
• 2 large eggs
• 2 garlic cloves, minced
• 50 g grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 800 g crushed tomatoes
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• Fresh basil leaves, to serve

Instructions

1. Mix the beef, pork, breadcrumbs, eggs, garlic, Parmesan, parsley, salt and pepper in a large bowl until just combined.
2. Roll the mixture into about 20 walnut-sized balls, wetting your hands lightly so the meat does not stick.
3. Heat the olive oil in a wide pan and brown the meatballs on all sides for about 6 minutes, then lift them out.
4. Cook the onion in the same pan until soft, then add the crushed tomatoes and oregano and season lightly.
5. Return the meatballs to the sauce, cover and simmer gently for 30 minutes until cooked through and tender.
6. Taste the sauce and adjust the salt, then scatter over fresh basil leaves.
7. Serve hot with pasta, polenta or plenty of crusty bread to scoop up the sauce.

Pro tips

• Do not overwork the meat mixture or the meatballs will turn tough.
• Browning the meatballs first builds a deep, savoury flavour in the sauce.
• A splash of red wine in the tomato sauce adds a lovely richness.
• Leftovers taste even better the next day after the flavours have mingled.

Frequently asked questions