Herby polpetti with delicious tomato sauce and pasta shells – Jozefien Goestjes
Preparation time
20 min
Cooking time
5 min
Dietary preference
Meat
Difficulty
Easy
Region
Sicily
Servings
2-3
The recipe of Jozefien Goestjes. A delicious pasta with meatballs and tomato sauce.
In this recipe
Preparation
- Heat a good dash of Bertolli extra virgin olive oil in a stewpot, fry the chopped red onion along with the garlic until golden brown. This will take about 15 minutes.
- Meanwhile, put all the minced meat in a mixing bowl. Add the chopped sage, breadcrumbs, milk, dried thyme leaves, salt and pepper. Mix well and leave to stand for a while.
- When the onion is golden brown, add to the mince and mix well until the mince mixture is firm enough to turn into balls. If necessary, add some flour to make it firmer. Turn into balls.
- Use the same stewpot from the onion. Heat another dash of olive oil and brown the meatballs in it. Now pour over with the Bertolli Basilico pasta sauce. Put the lid on the pot and let the meatballs simmer for 10 minutes.
- Meanwhile, cook the Bertolli lumache rigate pasta, which also takes about 10 minutes.
- Serve the pasta with the meatballs and the delicious basilico sauce. Finish with some grated Parmesan and fresh basil. Buon apetito!
Ingredients
- 1 jar Bertolli Basilico pasta sauce (400g)
- 200g Bertolli Lumache Rigate pasta (half zak)
- Bertolli extra virgin olive oil
- 2 red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 500 g half and half mince
- 4 tbs breadcrumbs
- 4 tbs milk
- 5 leaves of sage, finely chopped
- 1 tbs died thyme leaves
- Salt & pepper
- Optional: 1 or 2 tbs of flour
- A few leaves of fresh basil
- Grated Parmesan cheese for the finish
View the nutritional value
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