Polpette al Sugo

Ingredients

Instructions

1. 1

   In a medium bowl, combine the minced pork, minced veal, egg, fine breadcrumbs, Parmigiano-Reggiano, finely grated garlic, parsley, fine salt, and black pepper. Mix gently with your hand or a fork just until evenly combined; overmixing will make the meatballs dense. Let the mixture sit for 5 minutes so the breadcrumbs hydrate and the mixture firms slightly.

2. 2

   With lightly damp hands, shape the mixture into 8 equal meatballs. Compact them enough to hold together, but do not squeeze hard.

3. 3

   Heat a wide sauté pan or shallow pot over medium heat. Add the extra-virgin olive oil for the sauce and the lightly crushed garlic cloves. Cook for about 1 minute until fragrant but not browned, then stir in the tomato paste for 20-30 seconds.

4. 4

   Add the passata di pomodoro, water, fine salt, black pepper, and 4 basil leaves. Bring to a gentle simmer, then lower the heat so the sauce bubbles lazily.

5. 5

   While the sauce starts simmering, heat a second frying pan over medium-high heat with the extra-virgin olive oil for the meatballs. Brown the meatballs for 4-5 minutes total, turning carefully, until they develop color on at least 3 sides. They do not need to be cooked through at this stage; browning builds flavor and helps them keep their shape in the sauce.

6. 6

   Transfer the browned meatballs to the simmering tomato sauce in a single layer. Spoon a little sauce over them, partially cover, and cook gently for 15-18 minutes, turning once halfway through, until the meatballs are cooked through and register 71°C in the center or are no longer pink inside.

7. 7

   Tear in the remaining basil leaves and simmer uncovered for 1-2 minutes to meld the flavors. Taste the sauce and adjust seasoning if needed. Remove the crushed garlic cloves if you want a smoother, more refined sauce.

8. 8

   Rest for 2 minutes off the heat, then serve the polpette hot with plenty of sugo spooned over the top. Serve with crusty bread, mashed potatoes, or simply on their own.

Nutrition per serving

Notes

• •If the meat mixture feels too soft to shape, let it stand 5 extra minutes; the breadcrumbs will continue absorbing moisture.
• •Keep the sauce at a gentle simmer rather than a hard boil so the meatballs stay tender and do not break apart.
• •For deeper flavor, you can brown the meatballs in the same pan used for the sauce if it is wide enough, then deglaze with a splash of the measured water before adding the passata.
• •A small amount of veal keeps the texture delicate, but an all-pork version is also traditional in some homes.

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