Polpette al Sugo – Meatballs in Red Sauce

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Polpette = Meatballs = Italian Comfort Food 🙂

Nonna and Mamma used to make Meatballs all the time and I can still remember the excitement about dinner time!

In a cold day I used to love coming home from school to find one of my favourite dishes, Pasta and Meatballs in a rich tomato sauce…. awww it tasted amazing!!!

Today I am making this dish for my family and I hope I can inspire your family too!

#BringNonnaBack and Bring Families Together ❤️

Serves 4/6 people

 

Ingredients for the Polpette-Meatballs

250g beef Mince, good quality
250g pork mince
1 egg
100g bread crumbs
1 garlic clove, finely chopped
handful of parsley, finely chopped
l pinch of salt
sunflower oil for frying

Preparation
In a large bowl place the mince and add the egg, parsley, garlic, salt and bread crumbs. Mix all together with a fork or with your hand making sure you combine all the ingredients. If the mix feels too wet you can add some more bread crumbs, if it feels too dry add a splash of milk. Once the mix is smooth you can start rolling it into small balls, size of a 10p coin. I tent to make them a bit small as it’s easier for the children to eat them all in one go!

Option 1: Heat some sunflower oil in a large pan (filling all the bottom of the pan )and place 6/8 meatballs at the time. Cook them for 4/5 minutes, keep stirring them until golden. Prepare a large dish with some kitchen roll on the side and once the meatballs are ready to come out the pan, drain them and place them on the  kitchen roll to rest and to lose some of the oil. Add a pinch of salt. Keep doing the same until you have cooked all the meatballs.
Option 2: Preheat the oven at 200 degrees, place the meatballs on a flat oven tray and put the in the oven for 25 minutes until golden.

For the Sugo-Sauce

Ingredients
Half of a medium white onion, finely chopped
800/900g of plain tomato Passata (You can find passata in any good supermarket, it’s in a carton or in a bottle)
A handful of fresh basil, roughly chopped
Olive oil, 2 tbs
Salt, a pinch
Sugar, a pinch (to lower the acidity of the tomatoes)
Preparation

Heat a large pan, add the olive oil and the onion. Simmer the onion only for a few minutes untill golden, don’t cook it for too long as it can easily burn.
Add the passata, the salt and sugar and cover with a lid.
PLAN B: if you haven’t got any passata 2 tins of chopped or plum tomatoes will do! Blend them first if possible and pour them into the oil, follow the instructions as before
Turn the heat down and let it cook for 10 minutes, stirring it every now and again.
Finally add your basil and let the sauce embrace the leaves… your Sugo is ready!
Place the meatballs into the sauce, make sure they are all covered, put the lid on and  keep cooking the sauce and the meatballs for another 10 minutes on a low heat.
Enjoy your Polpette with some fresh bread or pasta. Buon Apettito!

Spaghetti al Sugo Semplice (Simple Sauce)

Easy peasy…….. super quick!

One of the quickest meals ever, ideal for dinner on a school day where we become taxi drivers driving backward and forward from school to the after school clubs. Where we get home realising that we have no dinner ready…. There is just not enough time in a parent’s day and this is my saving dish, my last resort, the one that all kids love (even the other people’s kids!!!).  It takes 15 minutes to make the sauce while the pasta is cooking in boiling water.  15 “very important ” minutes of your evening……after that you can put your feet up or try to! Parola di mamma e di Nonna x

This is another #BringNonnaBack recipe! Simple, tasty, wholesome.. just like how my Nonna would do! Like many Italians she would use the tomatoes from her vegetable garden.

In Italian we say  POMODORI FRESCHI  /POH-MOH-DOH-REE  FREH-SKEE/ Fresh Tomatoes

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Serving 4 people

Ingredients 

Half of a medium white onion, finely chopped

500g of plain tomato Passata (You can find passata in any good supermarket, it’s in a carton or in a bottle)

A handful of fresh basil, roughly chopped

Olive oil, 2 tbs

Salt, a pinch

Sugar, a pinch (to lower the acidity of the tomatoes)

How to cook the perfect pasta
350gr of pasta / serving 4 people
Bring 1lt water to the boil and add a table spoon of course salt.
Put the pasta in and cook it following the time on the packet (be careful though, taste the pasta first and then drain it). Make sure your pasta is “al dente” not too hard, not too soft.

Preparation

Heat a large pan, add the olive oil and the onion. Simmer the onion only for a few minutes till golden, don’t cook it for too long as it can easily burn.
Add the passata, the salt and sugar and cover with a lid.

PLAN B: if you haven’t got any passata 2 tins of chopped or plum tomatoes will do! Blend them first if possible and pour them into the oil, follow the instructions as before.

To make it even more authentic and fresh you can use fresh tomatoes, the more ripe tomatoes the better! 300g/400g is just the right amount, wash them and  simply blitz them (with the skin on). Follow the instruction as before.

Turn the heat down and let it cook for 10 minutes, stirring it every now and again.

Finally add you basil and let the sauce embrace the leaves… your sauce is ready, you can pour it on your pasta. Grate some parmesan and enjoy. Pronto!

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