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Spaghetti con polpette
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Bake flavorful meatballs while you enjoy a glass of wine.
Ingredients:
  • 100ml olive oil
  • 20.00 ml finely chopped basil stems
  • 1 drained anchovy fillet, chopped
  • 4 garlic cloves, finely chopped
  • 1L (4 cups) passata
  • 400g can crushed tomatoes
  • 62.50 ml fresh basil leaves, torn
  • 2 slices Italian bread, crusts trimmed
  • 41.20 gm milk
  • 4 slices pancetta, finely chopped
  • 1/4 tsp dried chilli flakes
  • 0.63 gm ground nutmeg
  • 1kg pork and veal mince
  • 1 egg, lightly whisked
  • 25g (1/3 cup) finely grated parmesan
  • 40.00 ml chopped fresh continental parsley
  • 500g spaghetti, cooked
Instructions:
  • In a flameproof casserole dish, warm 60ml (1/4 cup) oil over low heat. Sauté basil stem, anchovy, half of the onion, and garlic, stirring occasionally, for 8-10 minutes until onion is soft. Add passata, tomato, basil leaves, and season. Simmer, stirring frequently, for 15 minutes.
  • First, preheat your oven to 160C. Next, chop the bread and mix it with milk in a bowl. Then, heat a tablespoon of oil in a frying pan over medium-low heat. Add the pancetta, chili, nutmeg, and remaining onion and garlic, and sauté for 8 minutes. Transfer this mixture to the bowl and let it cool. After that, add the mince, egg, parmesan, and parsley. Season the mixture and shape it into balls. Finally, heat the remaining oil in the pan over medium heat and cook the meatballs in 3 batches, stirring occasionally, for about 5 minutes or until they are browned.
  • Combine the meatballs with the sauce, bake covered for 20 minutes or until fully cooked, and serve with spaghetti.

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