Sauce with porcini mushrooms and addition of soft and tasty vegetable balls. Excellent as a condiment for pasta, perfect also as a main course.
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. During the time, as the cost of meat was very high, they start to prepare also meatballs based vegetables.
