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Spaghetti E Polpettine


  • 16 oz spaghetti Barilla
  • 6 oz tomato sauce
  • 12 meatballs (3oz each)
  • 1 teaspooon chopped parsley
  • 1 lb ground beef
  • 1 clove garlic, finely chopped
  • 3 oz grated Parmigiano Reggiano cheese
  • 2 tablespoons chopped basil
  • 4 eggs
  • 4 oz white bread
  • 4 tablespoons cold milk
  • salt and pepper to taste


In a small bowl, soak the bread in milk for 15 to 20 minutes until completely absorbed. In a separate bowl mix the minced meat with chopped parsley, eggs, salt, pepper and Parmigiano Reggiano cheese. Add the softened bread, crumbling it with your hands, and mix well. Make 3-oz meatballs and cook them in the oven for 10 minutes at 400º F. Once cooked, add the meatballs to the tomato sauce. Cook the pasta in salted water, drain and add the sauce with the meatballs and serve with a sprinkling of grated Parmigiano Reggiano.

Eat it together with...