Spaghetti con le Polpette al Sugo by @federicofusca

N/A
Medium

4 servings

🍝

400 g

Spaghetti

🥩

150 g

Pork Mince

🥩

150 g

Beef Mince

🌭

2

Sausage

🧀

50 g

Parmigiano Reggiano

🌿

15 ml

Parsley

🥚

2 count

Eggs

🧂

5 ml

Salt

🌶️

Pepper

🍅

250 g

Tomato Passata

🌶️

1 count

Chili Pepper

🧄

2 count

Garlic

🌿

6 leaves

Basil

🫒

30 ml

Extra Virgin Olive Oil

🍞

100 g

Breadcrumbs

Preparation Steps

  1. Step 1/15

    Finely chop the parsley and basil; peel and finely chop the 2 garlic cloves.

    parsley
    basil
    garlic cloves
    🔪knife
    🟫cutting board

  2. Step 2/15

    Remove the casing from the pork sausages; place the sausage meat in a mixing bowl.

    pork sausages
    🔪knife
    🥣mixing bowl

  3. Step 3/15

    Add the ground pork and ground beef to the bowl with the sausage meat.

    ground pork
    ground beef
    pork sausages
    🥣mixing bowl

  4. Step 4/15

    Mix in the 2 eggs, 100 g breadcrumbs, 50 g Parmigiano Reggiano, chopped parsley, salt, and black pepper.

    eggs
    breadcrumbs
    Parmigiano Reggiano
    parsley
    salt
    black pepper
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/15

    Shape the meat mixture into about 16 evenly sized meatballs.

    ground pork
    ground beef
    pork sausages
    eggs
    breadcrumbs
    🥣mixing bowl

  6. Step 6/15

    Heat the extra virgin olive oil in a frying pan over medium heat; add the chopped garlic and chili pepper.

    extra virgin olive oil
    garlic cloves
    chili pepper
    🍳frying pan
    🥄wooden spoon

  7. Step 7/15

    Cook the garlic and chili pepper for 1 minute; add the 250 g tomato passata.

    garlic cloves
    chili pepper
    tomato passata
    🍳frying pan
    🥄wooden spoon

  8. Step 8/15

    Season the tomato sauce with salt and basil; bring it to a gentle simmer.

    tomato passata
    salt
    basil
    🍳frying pan
    🥄wooden spoon

  9. Step 9/15

    Place the meatballs in the simmering sauce; turn them gently to coat.

    ground pork
    ground beef
    pork sausages
    tomato passata
    🍳frying pan
    🥢tongs

  10. Step 10/15

    Cover the pan and simmer the meatballs for 20 minutes; turn them once halfway through cooking.

    ground pork
    ground beef
    pork sausages
    tomato passata
    🍳frying pan
    🥢tongs

  11. Step 11/15

    Bring a large pot of salted water to a boil; add the 400 g spaghetti.

    spaghetti
    salt
    🍲large pot
    🥄wooden spoon

  12. Step 12/15

    Cook the spaghetti until al dente according to package directions; reserve 120 ml of pasta water.

    spaghetti
    🍲large pot
    🥄wooden spoon

  13. Step 13/15

    Drain the spaghetti in a colander; transfer it to the pan with part of the tomato sauce.

    spaghetti
    tomato passata
    🫗colander
    🍳frying pan
    🥢tongs

  14. Step 14/15

    Toss the spaghetti in the sauce; loosen with reserved pasta water if needed.

    spaghetti
    tomato passata
    🍳frying pan
    🥢tongs

  15. Step 15/15

    Serve the sauced spaghetti topped with meatballs; garnish with basil and additional Parmigiano Reggiano.

    spaghetti
    ground pork
    ground beef
    pork sausages
    tomato passata
    basil
    Parmigiano Reggiano
    🥢tongs

Composition

Ingredients

Types

Grains, Dairy, Herbs, Eggs, Seasonings, Vegetables, Fats and Oils, Bakery

Ingredients

Spaghetti, Pork mince, Beef mince, Sausage, Parmigiano reggiano, Parsley, Eggs, Salt, Pepper, Tomato passata, Chili pepper, Garlic, Basil, Extra virgin olive oil, Breadcrumbs

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

High-protein

Calories

780 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 87g, Fat: 29g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 5.2mg, Potassium: 710mg, Sodium: 880mg

Vitamins

Vitamin A: 105mcg, Vitamin C: 13mg, Vitamin B12: 2.1mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

large pot, frying pan, mixing bowl, wooden spoon, colander, knife, cutting board, tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Lunch, Dinner, Family Meal, Sunday Lunch

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Juicy, Saucy, Al dente, Crumbly

Flavors

Savory, Tomato-rich, Meaty, Herbaceous, Garlicky, Spicy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 3 months (Freeze meatballs and sauce in an airtight freezer-safe container,Freeze pasta separately when possible,Thaw overnight in the refrigerator)