Traditional | Meatballs in Tomato Sauce ~ Polpette al Sugo


Meatballs in tomato sauce. This is a very straight forward dish with great taste. There is only one tricky part and that’s to get hold of jummy fresh ricotta cheese!

Ingredients (serves 2 adults)

Cooking time about 25 minutes including preparation

  • 250 grams of Casarecce pasta and a pinch of salt


  • 250 gram minced meat
  • 30 grams of Parmesan cheese
  • 1 egg
  • 2 handfuls of bread crumbs

The meatballs will be boiled in about 300 ml milk

Sugo/tomato sauce

  • 1 clove of garlic
  • handful of basil leafs
  • extra virgin olive oil
  • 10 small tomatoes
  • 400 ml of ready made tomato sauce

The sugo will be topped of with fresh ricotta cheese.


Start of by mixing all the ingredients for the meat together. Make little balls with your hands at the size of a marble. Boil them in the milk for about 10 minutes. Make sure to stir regularly.

When this is done you can start with the sugo/tomato sauce. Take the ready made tomato sauce, basil leaves, clove of garlic, olive oil and fresh tomatoes and simmer. Once the fresh tomatoes have gone soft you can add the meatballs. Leave to simmer together for another 5 minutes. In the mean time you can prepare the pasta. I like to use casarecce pasta. This pasta needs to cook for 9 minutes. Add salt to the water before adding the pasta.

Casarecce are perfect for holding sauce

Casarecce are long twists of pasta, which appear rolled up on themselves – perfect for holding sauce until the last drop. Their smooth surface is slightly porous and is a great match for every sauce, from the most traditional to the simplest.‘ Barilla.




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