Spaghetti con polpette (Spaghetti with meatballs)

AT A GLANCE

  • Serves 8 people

  • 750 gm dried spaghetti
  • 1 tbsp extra-virgin olive oil
  • To serve: torn basil leaves
  •  
  • Sugo
  • 1½ tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 80 ml red wine
  • 1.4 litres tomato passata
  • 2 each fresh bay leaves and thyme sprigs
  •  
  • Polpette
  • 800 gm minced veal
  • 200 gm minced pork
  • 60 gm pine nuts, toasted
  • 50 gm each parmesan and pecorino, finely grated, plus extra to serve
  • 50 gm mild pancetta, finely chopped
  • ¼ cup fine soft white breadcrumbs
  • 3 garlic cloves, finely chopped
  • 1 egg yolk
  • 1 tbsp each coarsely chopped parsley and oregano
  • 2 tsp each coarsely chopped rosemary and thyme
  • 2 tbsp olive oil
01   Preheat oven to 190C. For sugo, heat extra-virgin olive oil in a wide shallow saucepan over medium heat, add onion and sauté until starting to soften (5 minutes). Add garlic, sauté until very tender (10-12 minutes), add wine and cook until reduced by one-third (2-4 minutes). Add tomato passata and herbs, bring to the boil, season to taste and set aside.
02   Meanwhile, for polpette, combine ingredients (except olive oil) in a bowl, season to taste and mix with your hands to combine well. Roll golf-ball-sized pieces of mixture in your hands until they start to feel elastic, and set balls aside. Heat olive oil in a large non-stick frying pan over high heat, add polpette in batches and turn occasionally until golden (2-4 minutes). Add to pan with sugo, season to taste, cover with a lid, transfer to oven and bake until polpette are cooked through and sauce is rich and thick (1 hour).
03   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, toss in extra-virgin olive oil and serve with polpette in sugo, scattered with basil leaves and extra parmesan and pecorino.

Topics:

MAIN, PANCETTA, PARMESAN, WINTER, CHEESE, SPAGHETTI, PASTA, PECORINO, PINE NUTS, TOMATOES, VEAL, ITALIAN, PORK

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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