About the Recipe
There’s something timeless about a slow-simmered tomato ragù and handmade polpette shared around the table. This comforting Italian classic brings together tender beef meatballs, rich tomato sauce, and fresh tagliatelle for a dish that feels both rustic and deeply satisfying. Inspired by the kind of recipe passed down through generations, Nonna’s Beef Polpette is all about simple ingredients, patience, and big flavour. Perfect for a cosy dinner at home, this is comfort cooking at its finest.
Ingredients
For the Polpette
300g beef mince
⅓ cup fresh breadcrumbs
3 Tbsp milk
1 small egg
2 Tbsp grated Parmesan
1 garlic clove, minced
1 Tbsp chopped parsley
Salt & pepper to taste
Olive oil for frying
For the Tomato Ragù
1 Tbsp olive oil
½ small onion, finely chopped
1 garlic clove, minced
250g tinned whole peeled tomatoes
½ tsp sugar
A few basil leaves
Salt & pepper to taste
To Serve
Fresh homemade tagliatelle
Extra Parmesan
Fresh basil
Preparation
Let's do this!
First, get your favourite drink to keep yourself hydrated. A sparkling water with lemon or a little espresso works beautifully. Now let’s cook!
Prepare the Tomato Ragù
Heat olive oil in a saucepan over medium heat.
Add the onion and cook until soft and translucent.
Stir in the garlic and cook for 1 minute.
Add the tomatoes, sugar, basil, salt and pepper.
Gently crush the tomatoes with a spoon and allow the sauce to simmer gently for 40–50 minutes, stirring occasionally.
Make the Polpette
Soak the breadcrumbs in milk for 5 minutes.
In a mixing bowl, combine the beef mince, soaked breadcrumbs, egg, Parmesan, garlic, parsley, salt and pepper. Mix gently until just combined.
Roll into small meatballs.
Heat olive oil in a frying pan and brown the meatballs on all sides.
Transfer the browned meatballs into the simmering ragù and cook gently for another 30–40 minutes.
Cook the Tagliatelle
Bring salted water to a rolling boil.
Cook the fresh tagliatelle for 2–3 minutes until al dente.
Drain and lightly toss with a spoonful of ragù.
Serve
Twirl the tagliatelle onto plates and top with the polpette and generous spoonfuls of tomato ragù.
Finish with fresh basil and grated Parmesan.
Chef’s Tip
Both the ragù and polpette taste even better when made slightly ahead of time and gently reheated before serving. The flavours deepen beautifully overnight.
Beverage Pairing
● Non-Alcoholic: Sparkling water with lemon and basil
● Alcoholic: Sangiovese or a light Italian red wine