07/06/2026
Welcome to another Sunday Pranzo with Mamma!
If there's one dish that feels like a warm hug, it's the classic Polpette al Sugo.
We're talking incredibly tender meatballs in a rich, simple tomato sauce, just the way it should be done.
Mamma's secret? Soaking crusty bread in milk for that lovely, rich flavour.
Don't forget to SAVE this recipe for your next Sunday feast! 👇
For the Polpette:
120g beef mince (or a beef and pork mix)
1 tbsp grated Parmigiano Reggiano
20g stale bread (soaked in milk)
1 tbsp chopped fresh parsley
½ small garlic clove (crushed)
Salt and black pepper
Olive oil (for browning)
For the Sauce:
150g tomato passata
1 tbsp olive oil
½ garlic clove
2–3 fresh basil leaves
Salt to taste
Method:
Prepare the mixture: Soak your stale crusty bread in milk, then squeeze out the excess liquid. Mix it with the mince, Parmigiano, garlic, parsley, salt and pepper.
Shape the meatballs: Rub a little olive oil on your hands (no sticking!) and get rolling. Shape the mixture into 3–4 small meatballs.
Brown them: Heat a drizzle of olive oil in a small frying pan. Brown the meatballs evenly on all sides. Che profumo!
Prepare the sauce: In a separate small pan, lightly fry the garlic in olive oil. Pour in the tomato passata, season with salt, and let it simmer for 5–7 minutes.
Finish cooking: Gently, gently drop your browned meatballs into the sauce. Piano, piano. Let them simmer nice and slow for 15 minutes. Tear in the fresh basil right near the end.
Serve them up with some crusty bread to mop up every drop of that lovely sauce. Sunday lunch, sorted!
