Pasta with polpette in tomato sauce
3 servings
30 minutes
Pasta with meatballs in tomato sauce is a true symbol of Italian home comfort. Small aromatic meatballs made from tender veal mince are first sautéed in olive oil with garlic and spices, then simmered in a rich tomato sauce with fresh basil. This sauce soaks into the spaghetti, making it wonderfully juicy and fragrant. The dish features a balanced flavor: the soft acidity of the tomatoes is complemented by the spicy notes of basil and garlic. This pasta is perfect for cozy family lunches or dinners, evoking the atmosphere of a real Italian trattoria. It is recommended to serve with grated Parmesan and a glass of good red wine to highlight all the depth of flavor nuances.
1
Prepare the ingredients.
2
Peel the garlic.
- Garlic: 1 piece
3
Crush the garlic with a chef's knife.
- Garlic: 1 piece
4
Roll small balls from the minced meat.
- Ground veal: 400 g
5
Add garlic to heated oil and a bit of ground pepper mix.
- Garlic: 1 piece
- Ground pepper blend: pinch
6
Once the garlic is browned, flip it.
7
After a couple of minutes, remove the garlic and place the meatballs in the fragrant oil.
- Ground veal: 400 g
8
After 3 minutes, flip it and reduce the heat to medium.
9
Drop the pasta into boiling salted water. Cook according to the instructions on the package.
- Spaghetti: 250 g
- Salt: to taste
10
Stir the meatballs again after 5 minutes and pour in the tomato sauce.
- Tomato sauce: 0.7 jar
11
Chop the basil leaves.
- Basil: 1 sprig
12
Add basil to the sauce in 3 minutes.
- Basil: 1 sprig
13
Stir and reduce the heat to minimum. Add salt.
- Salt: to taste
14
Drain the water when the spaghetti is ready. Add them to the sauce and mix. Remove from heat.
- Spaghetti: 250 g
