Polpette al
Sugo
Campanian-style meatballs in tomato sauce
Soft beef-and-pork meatballs with bread, parsley and pecorino simmer in tomato sauce, served as a meat course in this Campanian-style version.
Meatballs in tomato sauce, with cheese & herbsSoft meatballs,
a Campanian family-table version.
Polpette al sugo are meatballs cooked in tomato sauce. Bread softened with milk makes the center tender, while egg and grated cheese help bind the mixture. The sauce picks up flavor from the meat as it simmers gently.
Polpette have many Italian household versions, including familiar Campanian preparations. The home recipe chooses beef and pork with Pecorino, parsley and basil, first browned and then simmered in tomato. It serves the meatballs as a separate second course. Their sauce can also dress pasta at another course; spaghetti and meatballs on one plate is a different serving tradition.
Explore by food: Meat
Let’s make polpette al sugo.
Four main portions: about 16 meatballs, browned then simmered in tomato. This beef-and-pork version uses bread softened in milk, Pecorino and parsley.
About 16 meatballs, four per main portion.
What you’ll need
- 300 gground beef
- 200 gground pork
- 100 gstale white bread without hard crust, cubed
- 150 mlmilk
- 1 largeegg
- 40 gPecorino, finely grated
- 2 tbspchopped parsley
- 60 mlextra-virgin olive oil, for browning
- 1garlic clove, crushed
- 800 gtomato passata
- 150 mlwater, plus up to 100 ml extra if needed
- 6basil leaves, torn
- 20 gPecorino, finely grated, to serve
- to tastefine salt and black pepper
Chilling is included in the total. Do not taste the raw meat-and-egg mixture. Keep the simmer gentle to avoid breaking the meatballs. Bread, vegetables or pasta to accompany them are separate preparations.
How to make it
- 01
Mix and shape
Soak bread in milk for 5 minutes, then squeeze gently and discard excess milk. Mix bread with beef, pork, egg, 40 g Pecorino, parsley, salt and pepper just until combined. Shape into 16 balls about 4 cm across. Cover and chill for 30 minutes.
- 02
Brown in batches
Heat oil in a wide heavy lidded pan. Brown meatballs in two batches for 10–12 minutes total, turning gently. Transfer to a plate; the centers will finish cooking in sauce. Leave about 2 tbsp fat in the pan, spooning off excess.
- 03
Begin the tomato sauce
Warm garlic in the remaining fat for 1 minute. Add passata, 150 ml water and a small pinch of salt. Bring to a gentle simmer for 5 minutes, scraping the base.
- 04
Simmer the meatballs
Return meatballs and their plate juices. Cover with the lid slightly ajar and simmer gently for 35–40 minutes, turning once. Add measured extra water if sauce dries. Check the largest meatball reaches at least 71°C/160°F in its center. Remove garlic and stir in basil.
- 05
Serve as a main
Taste the sauce for salt and pepper. Divide meatballs and sauce among four plates and finish with the remaining 20 g Pecorino.
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