Bucatini Polpetti Recipe
Meatballs, Whipped Ricotta, Tomato Sugo
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Meatballs
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, parsley, minced garlic, salt, and black pepper. Mix until just combined.
- 2
Shape the Meatballs
Form the mixture into small meatballs, about 1 inch in diameter.
- 3
Cook the Meatballs
In a large skillet, heat olive oil over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
- 4
Make the Tomato Sugo
In the same skillet, add crushed tomatoes and bring to a simmer. Season with salt and pepper.
- 5
Combine Meatballs and Sugo
Return the meatballs to the skillet with the tomato sugo. Simmer for 15 minutes until meatballs are cooked through.
- 6
Cook the Bucatini
Meanwhile, cook bucatini pasta according to package instructions until al dente. Drain and set aside.
- 7
Whip the Ricotta
In a bowl, whip ricotta cheese until smooth and creamy. Season with salt and pepper to taste.
- 8
Serve
Toss the cooked bucatini with the meatballs and tomato sugo. Serve topped with whipped ricotta.
