Sauce made with soft and tasty veal meatballs and 100% Italian tomatoes. This is an ancient recipe typical of Southern Italy, known all over the world as a typical seasoning for spaghetti.
Ideal with spaghetti and any other type of pasta. To be poured directly on the drained pasta, or blow up the pasta directly into the sauce. The Meatball sauce is also recommended as a second course to pair with vegetables. Also try it on 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.
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