Polpette In Sugo Recipe

Cooking Directions

• STEP 1.In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper.
• STEP 2.Shape the mixture into small meatballs and brown them in a skillet with olive oil.
• STEP 3.In a separate pot, saut�� garlic and onions, then add tomato sauce, herbs, and seasonings.
• STEP 4.Add the meatballs to the sauce and simmer for about 30 minutes until cooked through.
• STEP 5.Serve the polpette in sugo over pasta or with crusty bread for a delicious meal.

Cooking Tips

• For extra flavor, you can add a splash of red wine to the tomato sauce.
• If the sauce is too thick, you can thin it out with a little water or broth.
• Garnish with fresh basil or grated Parmesan cheese for added freshness and taste.

Storage and Serving

• Leftover polpette in sugo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs and sauce in a skillet or microwave before serving.
• Serve with pasta, crusty bread, or as a topping for pizza or sandwiches.