| Prep: 15 mins | Cook: 45 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 415 | 27g | 10g | 15g |
| sugars | fibre | protein | salt |
| 5g | 2g | 27g | 1.2g |
Why I Love Italian Polpettone di manzo con salsa al pomodoro e origano
When I first stumbled upon the recipe for Polpettone di manzo con salsa al pomodoro e origano, I was immediately drawn in by its rustic charm and rich flavors. Growing up in the Rocky Mountains of Colorado, hearty meals that nourish both body and soul were a staple in our household. This Italian meatloaf recipe fits effortlessly into that tradition, offering comfort and warmth with every bite.
Why This Recipe Stands Out
What sets this dish apart for me is its marriage of robust ingredients: ground beef, Parmesan cheese, and a medley of herbs, all enveloped in a savory tomato and oregano sauce. It’s reminiscent of those long, satisfying dinners I’ve shared with Gordon by the fireside after a day of hiking or trout fishing. This dish not only fills you up but also invites you to sit down and savor each mouthful.
I was initially inspired to explore Italian cooking by watching the culinary masterpieces of Chef Massimo Bottura. His philosophy of blending tradition with innovation really struck a chord with me, and it’s something I strive to bring into my own recipes. While this particular dish isn’t directly from Bottura’s repertoire, his love for reimagined classic Italian cuisine certainly nudged me in the right direction.
Perfect Pairings
From time to time, I also like to pair this recipe with side dishes like garlic mashed potatoes or a simple arugula salad. It holds its own but complements other straightforward fare beautifully, making it versatile enough for both casual weeknight dinners and special occasions. The Polpettone di manzo con salsa al pomodoro e origano is a crowd-pleaser, much like a traditional meatloaf, but with that distinctive Italian flair that makes it feel a touch more refined.
If you’re fond of dishes like Italian Meatloaf or Polpette di Carne, you’ll undoubtedly fall in love with this recipe. The flavors are familiar yet exciting, comforting yet intriguing.
This recipe is a testament to how cooking can be a bridge across cultures and experiences, bringing a taste of Italy to even the most rugged of American landscapes. Whether you’re dining in the city or the great outdoors, Polpettone di manzo con salsa al pomodoro e origano is a dish that makes every meal an occasion.
What You’ll Need
- 1.5 lbs ground beef
- 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup whole milk
- 2 tablespoons olive oil
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
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Method
Step One
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, eggs, finely chopped onion, minced garlic, fresh parsley, salt, black pepper, and whole milk. Mix until all ingredients are thoroughly combined.
Step Two
Shape the mixture into a loaf and place it in a baking dish. Drizzle the olive oil over the meatloaf.
Step Three
Bake the meatloaf in the preheated oven for about 45-50 minutes, or until it’s cooked through and the internal temperature reaches 160°F (71°C).
Step Four
While the meatloaf is baking, prepare the tomato sauce. In a saucepan over medium heat, combine the tomato sauce, dried oregano, and sugar. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally.
Step Five
Once the meatloaf is cooked, take it out of the oven and let it rest for about 10 minutes. Slice the meatloaf and serve with the warm tomato sauce poured over the top.
Step Six
Garnish with additional fresh parsley if desired and serve. Enjoy your Polpettone di manzo con salsa al pomodoro e origano!
