Classic Italian Pasta Polpette
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- For the meatballs
- 4 cups Ground veal (or beef)
- 1 egg
- 2 Tbsps parsley (chopped)
- salt
- peppers
- 1 thick-sliced white bread (crusts removed soaked in 2 tbsp milk)
- 3 Tbsps olive oil
- 1 ½ cups tomato passata
- 1 ⅔ cups Beef stock
- 1 tsp sugar
Preparation steps
1.
Place the meat in a large bowl with the egg and 1 tbsp parsley and season. Mulch the bread in your fingers and crumble into the mix.
2.
Mix everything together with your hands to become smooth and sticky. Roll into small walnut-sized balls with cold wet hands, place on a tray and chill for 30 minutes.
3.
Heat the oil in a pan and fry the meatballs in batches until brown. Add the passata and stock, then add the sugar and season and bring to the boil. Lower the heat and simmer for about 20 minutes.
4.
Meanwhile cook the pasta in boiling salted water according to packet instructions. Drain and tip into a large bowl.
5.
Pour the sauce over the pasta, sprinkle over the parsley and Parmesan and serve.
