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9 October 20242 November 2025

Meatballs in tomato sauce, the recipe

Le polpette al sugo di pomodoro, la ricetta

Meatballs in tomato sauce, the recipe.
Some time ago I was on board the Costa Fascinosa where, every now and then, the great Maitre d’Hotel Gianni prepared succulent dishes for us!
One of these were meatballs in tomato sauce, of which I leave you a simple and tasty recipe to prepare them at home.

Ingredients

For the meatballs:
– 350 g minced meat (beef or mixed);
– 50 g stale bread or chopped wholemeal friselle;
– 50 g grated cheese (Grana Padano or Parmigiano);
– 1 egg;
– 20 ml milk;
– 2 tablespoons chopped parsley;
– Salt and pepper to taste.
For the sauce:
– 720 ml tomato puree;
– 3 tablespoons extra virgin olive oil;
– 1 clove garlic;
– Salt and pepper to taste;
– Fresh basil (optional).

Preparation

First, let's prepare the meatballs.
In a large bowl, mix the minced meat, the chopped bread, the grated cheese, the egg, the milk, the parsley, the salt and the pepper. Work the mixture well with your hands until you obtain a smooth dough. Shape medium-sized meatballs.
Then let's prepare the sauce.
In a saucepan, heat the oil and brown the garlic for a few minutes. Add the tomato puree, salt, pepper and a few basil leaves if desired. Cook over low heat for about 30 minutes, stirring occasionally.
Add the meatballs to the sauce and cook for about 20 minutes, turning them gently halfway through cooking to ensure they cook evenly.
Serve the meatballs hot, perhaps with a sprinkling of chopped parsley and a little chilli pepper if you like it spicy.

Enjoy! If you have any questions or suggestions, let me know!
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Meatballs in tomato sauce, the recipe – Boulettes de viande à la sauce tomate, la recette – Albóndigas en salsa de tomate, la receta – Almôndegas com molho de tomate, a receita – Fleischbällchen in Tomatensauce, das Rezept – Thịt viên sốt cà chua, công thức

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

11 August 20249 August 2024

Paccheri with fresh tomato sauce

I paccheri con il sugo di pomodoro fresco

Paccheri with fresh tomato sauce.
If done well, a good tomato sauce is one of the best pasta sauces there is.
But simple dishes are not always the easiest to prepare.
In this case, on the ship, it was truly excellent!

Do you like tomato sauce? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Paccheri are a type of pasta from Campania, originating from the Neapolitan tradition, shaped like giant macaroni, generally made with durum wheat semolina. The term derives from the ancient Greek (from πας, “all” and χειρ, “hand”) of the first founders of Parthènope and is still used in the Italian language as “pacca”, or a slap given with an open hand, without hostile intentions.
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Paccheri with fresh tomato sauce – Paccheri à la sauce tomate fraîche – Paccheri con salsa de tomate fresco – Paccheri com molho de tomate fresco – Paccheri mit frischer Tomatensauce – Paccheri sốt cà chua tươi – 帕切里配新鲜番茄酱 – パッケリフレッシュトマトソース添え

18 August 202220 April 2025

Pasta with tuna, tomato and olives, the recipe

Pasta al sugo di tonno, pomodoro e olive

Pasta with tuna, tomato and olive sauce.
I discovered relatively recently that I really like seasoning pasta with tomato sauce and tuna.
It is very simple to prepare and now I will explain how.

Ingredients for two people:
– tomato puree
– a can of tuna (in oil or natural)
– olives (I used green ones)
– onion
– extra virgin olive oil
– salt (a pinch)
– white wine (two fingers in a glass)
– pasta of your choice (I used farfalle)

How to proceed:
first, in a large pan, sauté the onions and oil; when it is golden brown, add the tomato puree, a pinch of salt and the olives.
In the meantime, put a pan with plenty of water and salt on which, during the time you prepare the sauce, it will boil.
Leave it on a high heat for a couple of minutes and when the puree starts to boil, add the white wine (I'm not sure if the wine is necessary but I really like that acidic/fruity note left in the sauce).
In a couple of minutes the alcohol in the wine will have evaporated and you can add the tuna (drained if it was in oil) and cook it slowly.
While the sauce finishes cooking, throw in the pasta and when ready, drain it and add it to the sauce.

Do you like this type of sauce? Add your own comment or go to the bottom of the site to read what other visitors have written.

This is the final result:

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pasta with tuna, tomato sauce and olives, the recipe – Pâtes au thon, sauce tomate et olive, la recette – Pasta con salsa de atún, tomate y aceitunas, la receta – Macarrão com molho de atum, tomate e azeitona, a receita – Pasta mit Thunfisch, Tomaten und Olivensauce, das Rezept – Mì ống với cá ngừ, cà chua và sốt ô liu, công thức – 意大利面配金枪鱼、番茄和橄榄酱，食谱 – マグロ、トマト、オリーブソースのパスタ、レシピ

30 April 20182 April 2025

Meat rolls with tomato sauce and rice

Meat rolls with tomato sauce and rice.
The meat rolls with tomato sauce and rice made by my mother are definitely exceptional.
And I must say that these images came out particularly well. A little elaborated in hdr, as the experts will notice.
The rolls, and this is a trick of my mother, are made with slices of meat for carpaccio.

Have you ever tasted this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon 600D and lens Canon EF 40.

If you are interested, there is a nice article with recipe, by Loris, on Genoese meat ragù with involtini, the preparation of which, apart from the ragù, is very similar.

The involtino is a dish, present in the gastronomic tradition of various countries, consisting of a food or a set of foods wrapped in a slice of meat or fish, in a large leaf of a vegetable or inserted inside pasta and then cooked. The involtino estate for example, a dish of Vietnamese cuisine, consists of pork, shrimp, herbs, rice vermicelli and other ingredients wrapped in rice paper (bánh tráng). The involtino primavera, typical of Chinese cuisine, is made of a fried batter inside which there are chopped vegetables. From the Italian gastronomic tradition are the involtini di Sannicandro, prepared with lamb innards: liver, heart, lung, retina and intestines.
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