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Spaghetti con polpette

  • 0:35 Prep
  • 1:00 Cook
  • 6 Servings


  • 100ml olive oil
  • 1 tablespoon 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 tablespoons milk
  • 4 slices pancetta, finely chopped
  • 1/4 teaspoon dried chilli flakes
  • 1/4 teaspoon ground nutmeg
  • 1kg pork and veal mince
  • 1 egg, lightly whisked
  • 25g (1/3 cup) finely grated parmesan
  • 2 tablespoons chopped fresh continental parsley
  • 500g spaghetti, cooked


  • 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 tablespoon 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.

Source: taste.com.au


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