20-Min Polpette al Sugo with Tagliatelle
Tender beef meatballs simmered in aromatic tomato sauce, served over fresh tagliatelle pasta. Ready in 20 minutes with minimal cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb ground beef
- 1 can (14 oz) canned crushed tomatoes
- 3 cloves garlic cloves, minced
- 2 nests fresh tagliatelle pasta nests
- 1 tbsp fresh basil or Italian seasoning
- ¼ cup parmesan cheese, grated
Instructions
- 1
Boil salted water in a large skillet. Add tagliatelle and cook until al dente, ~4 minutes.
- 2
Drain pasta, set aside. In the same skillet, brown ground beef over medium-high, breaking it into small clumps, ~4 minutes.
- 3
Add minced garlic and cook until fragrant, ~30 seconds, then pour in crushed tomatoes.
- 4
Stir in basil or Italian seasoning and a pinch of salt and pepper. Simmer 5 minutes until sauce thickens slightly.
- 5
Return pasta to the skillet and toss gently to coat with sauce.
- 6
Divide between two bowls and top with grated parmesan. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
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