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Sauce made with soft and tasty veal meatballs and 100% Italian tomatoes. This is an ancient recipe typical of Southern Italy, known worldwide as a classic spaghetti sauce.
The ragout is ready to be poured directly over freshly drained pasta. Open the jar and warm the ragout over low heat or in the microwave to bring out the flavor. It is recommended to finish cooking the pasta by tossing it for a minute together with the meat sauce. Ideal with spaghetti and any other type of pasta. Meatball sauce is suggested also as a main course to be paired with vegetables. Try it on polenta or bread for a tasty snack.
The origin of the meatballs is uncertain, but contrary to what you can imagine, they are not Italian: the most accredited sources consider them originating from Persia: the kofta which means “pounded meat”, are typical Middle Eastern meatballs. In the fifteenth century the word “polpette” meatball was introduced for the first time in Italy by Martino da Como, and indicated the veal pulp. Still the meatball sauce is the main italian dish, loved by young and old, especially in Southern Italy.
