How to make Polpette al Sugo

Why cooks start here

Polpette al Sugo is cooked the way Campania cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Polpette al Sugo is a cherished staple of Campania, prepared with a generosity that reflects the heart of Italian home cooking. It's a dish that appears regularly on Sunday tables, where the focus is on comfort rather than ceremony. The recipe comes alive with the robust flavors of San Marzano tomatoes and the unmistakable richness of Parmigiano-Reggiano, creating a sauce that clings lovingly to each meatball. With every bite, you should experience the delicate balance between the tender ground beef and the savory depth of garlic-infused tomato sauce. The breadcrumbs and eggs bind the mixture, offering a texture that is both hearty and satisfying. Serve these meatballs simply, letting their flavors stand unadorned, the way Campania intends.