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Veal Polpette in Tomato Sauce

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Veal Polpette in Tomato Sauce

with spinach linguine

Informations supplémentaires
35 min. | 789 kcal | easy | Family | Printable version
1. Setup Chop the garlic and the basil.
2. Make the sauce In a pan over medium heat, add a drizzle of olive oil. Add the garlic, the tomato sauce and the chopped basil. Season with salt and pepper. Lower the heat, cover and simmer for 10-12 minutes.
3. Cook the pasta Bring a pot of salted water to a boil. Add the linguine and cook for 8-10 minutes.
4. Make the polpettes In a bowl, combine the ground veal, half of the parmesan, the breadcrumbs and the eggs. Season with salt and pepper and mix well. Form large meatballs, 2-3 per person and add them to the tomato sauce. Cover and cook for another 10-12 minutes, turning halfway through cooking.
5. Make the spinach linguine In a pan, over medium-high heat, add a tbsp of butter, Add the spinach and cook for 2-3 minutes. Add the linguine and season with salt and pepper.
6. Plate your dish Serve the polpettes in the tomato sauce with the spinach linguine. Garnish with the remaining parmesan. Bon appétit!
280gGround Veal
2unitGarlic Clove(s)
1unitTomato Sauce
140gLinguine
50gGrana Padano Cheese
60mlPanko Breadcrumbs
60mlLiquid Egg
100gBaby Spinach
1unitBasil
What you need Pot, strainer, bowl, pans.
789 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 78g
26%
fat 30g
46%
cholesterol 187mg
62%
fiber 7g
28%
protein 50g
saturated 12g
60%
sodium 820mg
34%
sugar 10g
trans 1g