Polpette di Manzo al Sugo con Spaghetti (Beef Meatballs in Tomato Sauce with Spaghetti)

Polpette di Manzo al Sugo con Spaghetti (Beef Meatballs in Tomato Sauce with Spaghetti) ingredients

• 1.5 lbs ground beef (80/20 blend)
• 1/2 cup plain breadcrumbs
• 1/4 cup Parmigiano-Reggiano, grated
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes (canned)
• 2 tbsp tomato paste
• 1/4 cup fresh basil leaves
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz spaghetti
• as needed fresh Parmigiano-Reggiano, for garnish

How to make Polpette di Manzo al Sugo con Spaghetti (Beef Meatballs in Tomato Sauce with Spaghetti)

1. In a large bowl, combine 1.5 lbs ground beef, 1/2 cup plain breadcrumbs, 1/4 cup grated Parmigiano-Reggiano, 1 large egg, 2 tbsp chopped fresh parsley, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands until just combined, being careful not to overmix.
2. Roll the mixture into 16-18 uniform meatballs, each about 1.5 inches in diameter. Place them on a plate or baking sheet.
3. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Carefully place the meatballs in the hot oil, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until beautifully browned on all surfaces. Remove the browned meatballs and set aside, reserving any rendered fat in the skillet.
4. Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet, along with 1 finely diced yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion has softened and turned translucent.
5. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for another 1-2 minutes until fragrant and the tomato paste has deepened in color.
6. Pour in the 28 oz can of crushed tomatoes, along with 1/4 cup fresh basil leaves, 1/2 tsp sugar (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
7. Gently return the browned meatballs to the simmering sauce. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for at least 30-40 minutes, or up to 1 hour, allowing the flavors to meld and the meatballs to cook through and become tender.
8. While the meatballs are simmering, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
9. Drain the cooked spaghetti, reserving about 1/2 cup of the pasta cooking water. Remove the fresh basil leaves from the sauce before serving if desired.
10. Serve the meatballs and sauce generously over the hot spaghetti. Garnish with additional fresh grated Parmigiano-Reggiano and a sprinkle of fresh parsley, if desired.

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