Meatballs with tomato sauce (by Gemma Vinella)

Posted on May 29 2014 by Redazione

pasta con polpette al sugo

The food blogger Gemma Vinella sent us the recipe for a dish that could be served as a first course but also as second course, in short, an excellent dish. If you also want to see your recipe published do not have to do anything but send it with photos to

500 grams of red meat, chopped (twice) mixed
320 grams of tripoline pasta
6 eggs
6 slices of bread
6 tablespoons of grated cheese + cheese grated on pasta
1 kg of peeled tomatoes
a clove of garlic
extra virgin olive oil and salt q.b.
oil for frying

Finely chop the sliced ​​bread. In a bowl put the ground meat, bread, cheese, eggs and a teaspoon of salt. Mix everything. With this mixture form many meatballs with the size of a walnut.
In a pan put the oil for frying. When it starts boiling pour the meatballs 4-5 at a time. When they are lightly colored, you can drain and lay them on paper towels. I must not be overcooked as it will continue cooking in the sauce.
Prepare the sauce. In a pan put the garlic in 3-4 tablespoons of olive oil and tomatoes. Add a little salt and if you like a little pepper. Cook the sauce over moderate heat. When it boils, add the meatballs.
Continue to cook for about another hour always moderate heat. If necessary, add a bit of warm water.
Cook the pasta and toss with the sauce. Add grated cheese.
You can prepare the meatballs the day before, then prepare the sauce the next day.