Polpettine al Sugo. A lot of people mistakenly think that this dish was invented in the USA, but although it’s not nearly as common here as it seems to be in the states, it is Italian through and through. It tastes even better heated up the next day. I served it with linguine(a bit of a crime: ragu should be served with a ribbon pasta such as tagliatelle) the first day and polenta the second, but it goes with pretty much every kind of pasta.
- 300g minced beef
- 100g Italian sausage, removed from casing
- 4 sprigs parsley, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp parmesan cheese — grated
- 1 egg
- 30g dry bread crumbs
- 1 onion, finely chopped
- 500g passata
- 1 handful basil leaves, torn
- olive oil
- Mix together the beef, sausage, the breadcrumbs moistened in a little water, garlic and parsley in a bowl. I find it easiest to use my hands. When it is well mixed, season with salt and pepper and mix in the egg.
- Form into small meatballs, about the size of a marble.
- Fry the meatballs in plenty of olive oil until they are evenly browned. Drain on Kitchen towels.
- Drain the excess oil from the pan, add the onions and fry for about 5 minutes over a medium heat.
- Add the passata and basil, season with salt and pepper and cook for 10 to 15 minutes.
- Add the meatballs and cook for a further 15 minutes.
- Serve with your favourite pasta or with polenta.
Now I’ve been here a while I realise that I’ve been very English and got things a bit wrong. :hangs his head in shame: The recipe above is still authentic, but the Italians don’t serve the meatballs with the pasta. They are eaten as the secondo.
Maryann puts it better than I can(see comments):
I think why most people say spaghetti and meatballs originated in American is that they eat it all on the same plate, in the same course. In my family, first the macaroni, then the meat from the sauce.