AT A GLANCE
This is no ordinary meatball. From the mix of fresh herbs to the flavour infused by the pancetta and the gently simmering tomato, this dish cries out for a glass of red and a chunk of crusty bread to mop up all the extra sauce.
|01||Heat 2 tbsp oil in a frying pan over low-medium heat, add half the onion and half the garlic and sauté until soft and translucent (8-10 minutes), stir through herbs, remove from heat and cool to room temperature.|
|02||Combine minced meats, eggs, breadcrumbs, parmesan, onion mixture and 2 tsp each sea salt and freshly ground black pepper in a bowl. Divide into eight pieces, roll into balls, wrap each with overlapping pancetta slices, refrigerate for 10 minutes.|
|03||Meanwhile, heat remaining oil in a large flameproof casserole, add polpettone and turn occasionally until brown (5 minutes), then remove from casserole and set aside. Add remaining onion and garlic to casserole and sauté over low-medium heat until soft (7-8 minutes), stir in bay leaves, passata and red wine. Add polpettone, cover and simmer until firm when pressed (10 minutes), remove lid and simmer until sauce is reduced by half (8-10 minutes).|
|04||Transfer polpettone to a plate with a slotted spoon, cover loosely with foil and keep warm. Increase heat to high and cook sauce until thick (5-10 minutes), then stir in butter until combined.|
|05||Spoon tomato sauce over polpettone, scatter with parmesan and serve immediately.|