Polpette al Sugo

3 SERVINGS, 80 MINUTES

INGREDIENTI:

For the sauce:

San Marzano peeled tomatoes 796ml

Olive Oil to taste

Salt to taste

1 Garlic clove

For the meal:

Lina’s Beef Meatballs 500g

Spaghetti 350g

Oregano to taste

Parmigiano Reggiano to taste

ISTRUZIONI:

Let's start by preparing the sauce. Pour the extra virgin olive oil in a pan with the peeled and halved garlic clove. Cook for two minutes and add the peeled tomatoes and salt.

Cover and cook for at least 1 hour. The tomato sauce should simmer gently. Stir it from time to time. Remove garlic clove.

Pass then the tomatoes through a sieve, or crush them. The sieve will give you a smooth sauce, while crushing the tomatoes will give you more of a rustic pasta sauce.

Pour the sauce back in the pan and turn the heat on to low. After 5 minutes turn off the heat and keep it warm.

In a separate pan, heat some oil in a non-stick pan and once the oil is warm add Lina's meatballs. Cook them on both sides for 2 minutes each, then add the tomato sauce you previously prepared and let it simmer for 15-20 minutes.

Once ready, season with dried oregano and enjoy your meatballs with tomato sauce still hot.

Add spaghetti to your meal. You'll only need 350g of dry spaghetti #3.

Boil a pot of water and, once it starts to bubble add some coarse salt to taste.

Add the spaghetti and let it cook for 10 minutes.

Drain the spaghetti al dente directly into the sauce and stir for a few moments over high heat to mix everything together.