Spaghetti con polpette
Ingredients • 100ml olive oil • 1 tbs finely chopped basil stems • 1 drained anchovy fillet, chopp…
Ingredients
• 100ml olive oil
• 1 tbs finely chopped basil stems
• 1 drained anchovy fillet, chopped
• 2 brown onions, finely chopped
• 4 garlic cloves, finely chopped
• 1L (4 cups) passata
• 400g can crushed tomatoes
• 1/4 cup fresh basil leaves, torn
• 2 slices Italian bread, crusts trimmed
• 2 tbs milk
• 4 slices pancetta, finely chopped
• 1/4 tsp dried chilli flakes
• 1/4 tsp ground nutmeg
• 1kg pork and veal mince
• 1 egg, lightly whisked
• 25g (1/3 cup) finely grated parmesan
• 2 tbs chopped fresh continental parsley
• 500g dried spaghetti pasta, cooked
Method
1. Heat 60ml (1/4 cup) oil in a flameproof casserole dish over low heat. Cook the basil stem, anchovy and half the onion and garlic, stirring, for 8-10 minutes or until onion is soft. Stir in the passata, tomato and basil leaves. Season. Simmer, stirring often, for 15 minutes.
2. Meanwhile, preheat oven to 160C. Chop bread. Combine bread and milk in a bowl. Heat 1 tbs oil in a frying pan over medium-low heat. Stir in pancetta, chilli, nutmeg and remaining onion and garlic for 8 minutes. Transfer to bowl. Cool. Stir in mince, egg, parmesan and parsley. Season. Roll into balls. Heat remaining oil in the pan over medium heat. Cook the meatballs, in 3 batches, stirring, for 5 minutes or until brown.
3. Add the meatballs to the sauce. Cover and bake for 20 minutes or until cooked through. Serve with spaghetti.
