Name: Tonnarello | Paglias Tonnarello Al Sugo Con Le Polpette Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Tonnarello pasta; 1 tbs Salt; 500 g Ground beef; 100 g Breadcrumbs; 50 g Grated Parmesan cheese; 1 whole Egg; 2 tsp Garlic, minced; 2 tbs Parsley, chopped; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 tbs Olive oil; 1 whole Onion, finely chopped; 3 tsp Garlic, minced; 800 g Canned tomatoes, crushed; 10 whole Basil leaves, fresh; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Sugar

Chianti

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until all ingredients are well combined.

Mix the Ingredients

Using your hands, form the mixture into small meatballs, about 2.5 cm in diameter, and place them on a baking sheet.

Shape the Meatballs

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.

Cook the Meatballs

In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté the Aromatics

Pour in the crushed canned tomatoes and stir to combine. Add the fresh basil leaves, salt, black pepper, and sugar. Bring the sauce to a simmer.

Add the Tomatoes

Once the sauce is simmering, return the browned meatballs to the skillet. Cover and let cook for about 15-20 minutes, until the meatballs are cooked through and the sauce has thickened.

Combine Meatballs and Sauce

In a large pot, bring salted water to a boil. Use about 1 tablespoon of salt for every 4 liters of water.

Boil the Water

Add the tonnarello pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

Once cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander.

Drain the Pasta

Add the drained pasta to the skillet with the meatballs and sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.

Combine Pasta and Sauce

Plate the tonnarello al sugo con le polpette and garnish with additional fresh basil and grated Parmesan cheese if desired. Enjoy!

Serve

Tonnarello pasta

Salt

Ground beef

Breadcrumbs

Grated Parmesan cheese

Garlic, minced

Parsley, chopped

Black pepper

Olive oil

Onion, finely chopped

Canned tomatoes, crushed

Basil leaves, fresh

Sugar